Outback Steakhouse Walkabout Onion Soup Recipe – Restaurant Quality at Home
There’s something magical about the moment a steaming bowl of Outback Steakhouse’s famous Walkabout Onion Soup arrives at your table. The golden-brown cheese bubbles invitingly on top, releasing an aroma that combines sweet caramelized onions with rich beef broth. This iconic soup has been warming hearts and satisfying appetites at Outback locations for decades, and today, you’re going to learn how to recreate this restaurant favorite in your own kitchen.
The Story Behind This Legendary Soup
The Walkabout Onion Soup represents everything that makes Outback Steakhouse special – bold flavors, generous portions, and that distinctive Australian-inspired twist on classic comfort food. While traditional French onion soup has graced tables for centuries, Outback’s version takes this timeless recipe and adds their signature flair. The result is a soup that’s become so beloved, it’s often the first thing regular customers order when they walk through those doors.
What makes this soup truly special isn’t just the perfectly caramelized onions or the rich beef broth – it’s the combination of textures and flavors that dance together in perfect harmony. The sweet, jammy onions meld with the savory broth, while the melted cheese creates a glorious cap that seals in all those incredible flavors. Each spoonful delivers a perfect balance of ingredients that will transport you straight to your favorite Outback booth.
Why This Copycat Recipe Works Perfectly
Creating an authentic copycat recipe requires understanding what makes the original so special. After extensive testing and refinement, this recipe captures the exact flavor profile that makes Outback’s version stand out from ordinary onion soup. The secret lies in taking the time to properly caramelize the onions – a process that can’t be rushed if you want to achieve that deep, sweet flavor that defines this dish.
The key difference between a good onion soup and a great one comes down to patience and technique. Many home cooks make the mistake of rushing the caramelization process, resulting in onions that are merely softened rather than truly transformed. This recipe guides you through the proper method, ensuring your onions develop that rich, mahogany color and complex sweetness that forms the foundation of exceptional onion soup.
Ingredients:
- 6 large yellow onions, thinly sliced
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup dry sherry or white wine
- 8 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 6 slices French bread, toasted
- 2 cups shredded Gruyere cheese
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- Begin by preparing your onions with care. Slice them uniformly, about 1/4 inch thick, ensuring even cooking throughout. This step is crucial for achieving consistent caramelization.
- Heat butter and olive oil in a large, heavy-bottomed pot over medium heat. The combination of butter and oil prevents burning while adding rich flavor to the onions.
- Add the sliced onions to the pot along with salt and sugar. The sugar helps accelerate caramelization while the salt draws out moisture, concentrating the onion flavor.
- Cook the onions for 45-50 minutes, stirring every 5-10 minutes. Watch as they transform from white to golden, then to a deep caramel brown. This patience is what separates good soup from extraordinary soup.
- Pour in the sherry or wine to deglaze the pot, scraping up all those flavorful brown bits from the bottom. These fond particles are pure concentrated flavor.
- Add the beef broth, Worcestershire sauce, bay leaf, thyme, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to marry all the flavors.
- While the soup simmers, preheat your broiler and arrange oven-safe soup bowls on a baking sheet.
- Ladle the hot soup into the bowls, leaving about an inch of space at the top for the bread and cheese.
- Float a slice of toasted French bread on top of each bowl, then generously pile on the mixed cheeses, making sure to cover the entire surface.
- Place the bowls under the broiler for 3-5 minutes, watching carefully as the cheese melts and bubbles to golden perfection.
- Remove carefully using oven mitts – the bowls will be extremely hot. Let cool for a minute before serving.
Outback Steakhouse Walkabout Onion Soup
Ingredients
Equipment
Method
- Slice onions uniformly, about 1/4 inch thick for even cooking.
- Heat butter and olive oil in a large heavy-bottomed pot over medium heat.
- Add sliced onions, salt, and sugar. Cook for 45-50 minutes, stirring every 5-10 minutes until deep caramel brown.
- Deglaze with sherry or wine, scraping up brown bits from pot bottom.
- Add beef broth, Worcestershire sauce, bay leaf, thyme, and pepper. Bring to boil, then simmer 20 minutes.
- Preheat broiler and arrange oven-safe bowls on baking sheet.
- Ladle soup into bowls, leaving 1 inch space at top.
- Float toasted bread on soup, top generously with mixed cheeses.
- Broil 3-5 minutes until cheese is golden and bubbly. Cool 1 minute before serving.
Notes
Professional Tips for Soup Success
The difference between amateur and professional-quality onion soup often comes down to the details most recipes overlook. First, never skip the combination of butter and oil – butter provides flavor while oil raises the smoke point, preventing burning during the long caramelization process. Additionally, using a mixture of cheeses rather than just one type creates a more complex flavor profile and better melting characteristics.
Temperature control during caramelization is absolutely critical. Too high, and your onions will burn on the outside while remaining raw inside. Too low, and they’ll never develop that deep caramel flavor. Medium heat is your sweet spot, allowing the onions’ natural sugars to slowly concentrate and caramelize without burning. If you notice the onions starting to stick or burn, add a tablespoon of water to deglaze and continue cooking.
The choice of broth makes a significant difference in the final product. While store-bought beef broth works in a pinch, using homemade bone broth or high-quality boxed broth elevates the soup considerably. Some cooks even add a splash of soy sauce or a beef bouillon cube to intensify the umami flavors. The goal is a broth so flavorful you’d happily drink it on its own.
Serving Suggestions and Variations
While this soup stands beautifully on its own as an appetizer, it can easily become a complete meal when paired with the right accompaniments. A crisp green salad with tangy vinaigrette provides a refreshing contrast to the rich soup. For a true Outback experience, serve alongside their famous bloomin’ onion or coconut shrimp for an appetizer feast that will impress any guest.
For those looking to customize the recipe, consider these variations that maintain the authentic flavor while adding personal touches. Substitute caramelized shallots for some of the onions for a more refined flavor. Add a splash of cognac instead of sherry for a luxurious twist. Vegetarians can use a rich mushroom broth in place of beef broth without sacrificing depth of flavor. Some cooks even add a touch of balsamic vinegar at the end for subtle sweetness and acidity.
Storage and Reheating Guidelines
One of the best things about this Walkabout Onion Soup is that it actually improves with time, making it perfect for meal prep or entertaining. The soup base (without bread and cheese) can be stored in the refrigerator for up to five days or frozen for up to three months. When storing, let the soup cool completely before transferring to airtight containers, leaving some headspace for expansion if freezing.
When ready to serve, reheat the soup base gently on the stovetop, stirring occasionally to prevent sticking. If the soup seems too thick after storage, add a little beef broth or water to reach your desired consistency. Once hot, transfer to oven-safe bowls and proceed with the bread and cheese topping as directed. The fresh cheese topping is what really makes this soup special, so always add it just before serving for the best results.
Conclusion: Your New Signature Soup
Mastering this Outback Steakhouse Walkabout Onion Soup recipe means you’ll never have to wait for a table at the restaurant when the craving strikes. This copycat version delivers all the comfort and flavor of the original, with the added satisfaction of having created it yourself. The rich, caramelized onions swimming in savory broth, topped with that glorious blanket of melted cheese – it’s a combination that never fails to impress.
Whether you’re serving this soup for a special dinner party, a cozy family meal, or simply treating yourself to restaurant-quality comfort food at home, this recipe delivers consistent, delicious results every time. The techniques you’ve learned here – proper caramelization, layering flavors, achieving the perfect cheese crust – will serve you well in countless other recipes. So grab your largest pot, slice those onions, and get ready to create soup magic in your own kitchen. Your taste buds will thank you, and your guests will be begging for the recipe.
