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Outback Steakhouse Walkabout Onion Soup

Rich, caramelized onion soup topped with toasted baguette and melted Swiss cheese — a restaurant-style favorite made at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soup, Starter
Cuisine: American, French-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 yellow onions thinly sliced
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 2 tbsp all-purpose flour
  • 6 cups beef broth
  • 1 cup dry white wine
  • 2 tsp Worcestershire sauce
  • 1 tsp fresh thyme
  • salt and black pepper to taste
  • 2 cups Swiss cheese shredded
  • 1 tbsp olive oil for brushing bread

Equipment

  • Large heavy-bottomed pot
  • Whisk
  • Knife
  • Baking sheet
  • Oven-safe bowls

Method
 

  1. Caramelize onions in butter and olive oil with sugar over medium heat for 30–40 minutes.
  2. Sprinkle flour over onions and stir 1–2 minutes.
  3. Deglaze with white wine, simmer 3–4 minutes.
  4. Add beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer 20 minutes.
  5. Preheat oven to 375°F. Brush baguette slices with olive oil and toast 8–10 minutes.
  6. Ladle soup into oven-safe bowls. Place toasted bread on top and cover with shredded Swiss cheese.
  7. Broil 2–4 minutes until cheese is melted and bubbly. Serve hot immediately.

Notes

For best results, caramelize onions slowly for maximum flavor. Assemble soup just before serving for crisp bread.