Outback Steakhouse Onion Soup Recipe

By kdet

Ingredients

• 2 C. Vidalia onion sliced thin
• 2 T. butter
• 1 15oz. Can chicken broth
• 1 ⁄4 tsp salt
• 1 ⁄4 tsp fresh ground pepper
• 2 chicken bouillon cube
• 1 ⁄4 C. mild cheddar cheese cubes chopped fine
• 1 1⁄2-1 3⁄4 C. white sauce
• Cheddar cheese shredded as garnish
• White Sauce
• 3 T. butter
• 3 T. flour
• 1 ⁄4 tsp salt
• 1 1⁄2 C. whole milk

Details

Adapted from recipe4living.com

Preparation

Step 1

Cook the onions in the three tablespoons of butter over medium heat; stir frequently until onions are soft. Cook at low to medium heat stirring frequently until soft and clear but not brown. Stir in chicken broth, the bouillon cubes, salt and pepper; stir until completely cooked through. Prepare the white sauce by heating all ingredients in a saucepan over medium heat until it thickens. Adding milk and flour to until the sauce thickens to the consistency of pudding. Stir frequently to prevent lumps to form. Add white sauce and cheese cubes. Simmer on medium low heat until the cheese melts and all ingredients are mixed well, stir constantly. Turn temperature to warm and let cook for additional 30-45 minutes. Serve with a garnish of shredded cheddar cheese and let melt.