If you have never tried the Outback Steakhouse Walkabout Soup, you are missing a wonderful bowl of soup. This is a creamy onion soup that is hearty and filling. It’s a perfect soup for a cold winter day when you want something really tasty and warming. Unfortunately, the Outback Steakhouse Walkabout Soup has gone on a walkabout from the Outback Steakhouse. If you’ve been disappointed when they removed it from their menu, you can recreate this soup while staying at home.
About the Walkabout
The walkabout belongs to the Australian Aborigines. It was a cultural rite of passage in which young Aborigines between the ages of ten and sixteen undertook a journey to help transform them into adults. This journey could last for up to six months, and the participant had to live and survive all alone in the Australian wilderness. Only those youngsters who had proven themselves mentally and physically ready were allowed to proceed with the walkabout, and the tribal elders decided who should go. You can read more about the walkabout by clicking here.
How to Cut the Salt
You may want to use low sodium products when making this recipe, as between the chicken bouillon and the Velveeta cheese this soup may become too salty for some. You can also use unsalted butter and low sodium chicken broth. I always like to undersalt slightly when cooking because I can always adjust the seasoning after the fact.
Just a Tip
I think you may want to make sure your sauce gets hot enough while you are in the roux stage. It needs the heat to get going. Sometimes if you are too timid on the heat, it won’t get thick enough. Anytime when making a roux and your ratio is right, but it isn’t coming together, just kick up the heat a bit. It will do the trick.
You can find more copycat Outback Steakhouse Recipes, by clicking here.
Outback Steakhouse Walkabout Soup
This was one of my favorite soups from the Outback Steakhouse. The Walkabout Soup is not only easy to make, but has just a few simple ingredients. So, you won’t be running out to the store to make this soup. I like to use Walla onions, but if you can’t find them you could use 1015 onions or any other kind of sweet onion. I find that white onions also work well for this recipe. This recipe makes four small portions which are the perfect starters to a meal. It may become your “go to” soup, and every last drop will get enjoyed.
Cooking the Onions
In a 2-quart saucepan, place butter and sliced onions. Cook at low to medium heat, stirring frequently, until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt and pepper, and stir until completely heated through.
In a 1-quart saucepan, melt butter and add flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk into flour a little at a time and stir constantly; add salt. The mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let the mixture lump. Remove from heat and set aside until ready to use for the soup.
Finishing the Soup
Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30-45 minutes. Serve with a garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.