For our holiday faculty appreciation lunch at the middle school, we did soups and a salad bar. One of the soups was a copycat of Outback Steakhouse’s Walkabout Onion Soup (which sadly is no longer on their menu.) It was so yummy, I had to feature it on my blog. Now the lady who made our soups didn’t give me the recipe but said it was easy to find online and had Velveeta cheese in it. However, I found two different recipes – one with Velveeta and one without. So you don’t want to use Velveeta, check out the other version here. When I have time, I’ll have to compare the two.
2 cups yellow sweet onions, thinly sliced
2 T. butter
1 15 oz can of chicken broth
1/4 t. salt
1/4 t. pepper
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes diced and compressed in measuring cup
1 1/2 cups white sauce (recipe below)
In 2 quart saucepan, melt 3 T. butter and saute onions until soft and clear but not brown. Add chicken broth, chicken bouillon, salt and pepper. Stir. Add white sauce and Velveeta cheese. Simmer on medium low heat, stirring constantly until well blended and cheese melts. Simmer on low for 30 to 45 minutes.
3 T. butter
3 T. flour
1/4 t. salt
1 1/2 cup milk
In 1 quart saucepan, melt butter. Add flour. Cook on medium heat until flour turns thick and pulls away from sides of pan. Pour milk into pan, a little at a time, stirring constantly. Add salt. Cook until mixture thickens like a thick pudding, stirring constantly to avoid lumps. Remove from heat until ready to use in soup.