Sunday, January 15, 2012

Walkabout Onion Soup

(Outback Steakhouse Clone: Walkabout Onion Soup)

3 T. butter
2 c. yellow sweet onions, thinly sliced
1 (15 oz.) can chicken broth
2 chicken bouillon cubes
1/4 t. salt
1/4 t. fresh-ground pepper
3 T. butter
3 T. flour
1 1/2 c. whole milk
1/4 t. salt
1/4 c. velveeta (cubed, compressed in measuring cup)
Cheddar cheese, shredded (for garnish)

In a 2-quart saucepan, cook 3 T. butter and sliced onions over low to medium heat, stirring frequently until soft and clear but not brown.  Add chicken broth, chicken bouillon cubes, salt, and pepper; stir until completely heated through.  In a small saucepan, melt 3 T. butter. Stir in flour.  Cook on medium heat until the flour turns thick and comes away from the sides of the saucepan.  Pour in milk a little at a time, stirring constantly; add salt.  Mixture should thicken and become like thick pudding; stir constantly, taking care not to let mixture lump.  Remove from heat.  Stir white sauce and velveeta into chicken soup.  Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.  Turn temperature to warm and let simmer for additional 30-45 minutes.  Garnish each serving with shredded cheddar cheese.  Serve with warm bread.  Makes 4 servings.

This is such an amazing soup.  I don't know if I was extra hungry, or if it was really that good, but WOW!  Next time the only thing we will change is the serving size (by doubling it).  This currently only makes about 4 servings.


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