OUTBACK STEAKHOUSE WALKABOUT ONION SOUP

This homemade version of Outback Steakhouse’s popular onion soup is rich, savory and perfect for chilly days.

Ingredients

• 4 tablespoons butter
• 3 large sweet onions, thinly sliced
• 1 tablespoon granulated sugar
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1/4 cup sherry or white wine (optional)
• 4 cups beef broth
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1 cup shredded Gruyère or Swiss cheese
• 4-6 slices French bread, toasted
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the sliced onions and sugar, and cook for 30-35 minutes, stirring occasionally, until the onions are deeply caramelized to a rich golden brown.
2. Add the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the onions and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. If using, add the sherry or white wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Pour in the beef and chicken broths, then add the Worcestershire sauce, thyme, and bay leaves.
6. Bring the soup to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes to allow the flavors to meld.
7. Remove the bay leaves and season with salt and pepper to taste.
8. Preheat your broiler.
9. Ladle the soup into oven-safe bowls. Place a slice of toasted French bread on top of each bowl and sprinkle generously with shredded cheese.
10. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned.
11. Garnish with fresh parsley and serve immediately.

Enjoy your homemade version of Outback Steakhouse’s famous onion soup!