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Outback Steakhouse Walkabout Onion Soup

Rich caramelized onion soup topped with melted cheese, recreating the famous Outback Steakhouse appetizer at home.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 bowls
Course: Appetizer, Soup
Cuisine: American, French-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 large yellow onions thinly sliced
  • 6 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 0.25 cup dry sherry or white wine
  • 8 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper
Toppings
  • 6 slices French bread toasted
  • 2 cups Gruyere cheese shredded
  • 1 cup Swiss cheese shredded
  • 0.5 cup Parmesan cheese grated

Equipment

  • Large heavy-bottomed pot
  • Oven-safe soup bowls
  • Baking sheet
  • Wooden spoon

Method
 

  1. Slice onions uniformly, about 1/4 inch thick for even cooking.
  2. Heat butter and olive oil in a large heavy-bottomed pot over medium heat.
  3. Add sliced onions, salt, and sugar. Cook for 45-50 minutes, stirring every 5-10 minutes until deep caramel brown.
  4. Deglaze with sherry or wine, scraping up brown bits from pot bottom.
  5. Add beef broth, Worcestershire sauce, bay leaf, thyme, and pepper. Bring to boil, then simmer 20 minutes.
  6. Preheat broiler and arrange oven-safe bowls on baking sheet.
  7. Ladle soup into bowls, leaving 1 inch space at top.
  8. Float toasted bread on soup, top generously with mixed cheeses.
  9. Broil 3-5 minutes until cheese is golden and bubbly. Cool 1 minute before serving.

Notes

For best results, don't rush the caramelization process. The onions should be deep brown, not just soft. Can make soup base ahead and add toppings when ready to serve.