Copycat Outback Walkabout Onion Soup is a creamy onion soup made with sweet onions, chicken broth, Velveeta, and a thick white sauce. It is very different from classic French onion soup, but that is exactly what makes this version worth keeping: it is mild, creamy, cheesy, and easy to serve with bread for a cozy lunch or dinner.
What Makes This Onion Soup Different?
This is not the brothy, deeply caramelized French onion soup topped with toasted bread and Gruyere. Instead, the onions are cooked until soft and translucent, then combined with chicken broth, bouillon, Velveeta, and a homemade white sauce.
The result is thicker, creamier, and much milder than traditional French onion soup. If you remember the old Outback-style creamy onion soup, this is the flavor profile you are looking for.
Ingredient Notes
Sweet yellow onions: Slice them thinly so they soften evenly. The goal here is soft and clear rather than dark caramelization.
Chicken broth and bouillon: These give the soup a savory backbone. Taste before adding extra salt because bouillon can be salty.
Velveeta: A small amount gives the soup a smooth, creamy cheese flavor without turning it into a heavy cheese soup.
White sauce: Butter, flour, milk, and salt are cooked into a thick sauce before being stirred into the soup. This is what gives the finished soup its creamy body.
Tips for a Smooth Creamy Soup
- Keep the onions pale. Cook them gently so they soften without browning too much.
- Add milk gradually to the white sauce. This helps prevent lumps.
- Use medium-low heat after adding cheese. High heat can make the soup less smooth.
- Stir often. The white sauce and cheese can settle on the bottom if the soup sits over direct heat too long.
Ingredients
For the soup:
- 2 cups thinly sliced yellow sweet onions
- 2 tablespoons butter
- 1 (15-ounce) can chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 chicken bouillon cubes
- 1/4 cup Velveeta cheese, cubed or shredded and lightly packed
- 1 1/2 to 1 3/4 cups thick white sauce
- Shredded cheddar cheese, for garnish
For the white sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
How to Make Copycat Outback Walkabout Onion Soup
- Make the white sauce first. Melt 3 tablespoons butter in a small saucepan over medium heat. Stir in the flour and cook until thick and smooth.
- Slowly pour in the milk while stirring constantly. Add the salt and continue cooking until the sauce is thick, smooth, and pudding-like. Remove from the heat and set aside.
- In a 2-quart saucepan, melt 2 tablespoons butter over low to medium heat. Add the sliced onions and cook, stirring often, until soft and translucent but not browned.
- Add the chicken broth, bouillon cubes, salt, and black pepper. Stir until everything is hot and the bouillon has dissolved.
- Stir in 1 1/2 cups of the white sauce and the Velveeta. Simmer over medium-low heat, stirring constantly, until the cheese is melted and the soup is smooth. Add a little more white sauce if you prefer it thicker.
- Reduce the heat to warm and let the soup cook gently for another 30 to 45 minutes, stirring occasionally.
- Serve hot with shredded cheddar on top and bread on the side.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat, stirring often. If the soup thickens too much in the refrigerator, loosen it with a small splash of milk or broth.
More Comfort-Food Sides and Soups
Serve this soup with Cheesy Texas Toast, or try Tennessee Onions if you are looking for another sweet-onion recipe. You can also browse more easy soup recipes.