This is definitely one of my favorite soups from Outback Steakhouse. In addition to being easy to make, walkabout soup only contains a few simple ingredients, so you don’t have to run to the store to make it. If you can’t get Walla onions, you can use 1015 onions or other sweet onions. I think white onions also work well in this recipe. This recipe makes 4 small servings, ideal as an appetizer for a meal.
When making this recipe, you may want to use low sodium products. Between the chicken broth and Velveeta cheese, this soup might be too salty for some.I always like to add a little salt when cooking because I can always adjust the seasoning later.
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 4 cups chopped onions
- 4 10.5-ounce cans beef broth
- 2 tablespoons dry sherry (optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 slices French bread
- 4 slices provolone
- 2 slices Swiss cheese, diced
- 1/4 cup grated Parmesan, same amount.
Melt butter and olive oil in an 8-quart saucepan over medium-high heat. Add the onion and stir constantly until soft and translucent. Do not fry the onions.
Add beef broth, sherry and thyme. Season with salt and pepper and simmer for 30 minutes.
Preheat the grill in the oven.
Pour the soup into heatproof bowls and place a slice of bread on top (the bread can also be broken into pieces if desired). Top each slice of bread with a slice of provolone, half a slice of diced Swiss cheese, and a tablespoon of Parmesan cheese. Arrange the bowls on a baking sheet and bake in the preheated oven until the cheese begins to bubble and turn slightly golden.
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