I have a confession. We routinely order food to go from Outback Steakhouse and roughly 85% of the reason we order from there is so that I can get some of their AWESOME creamy onion soup. It’s soooooooooo good.
Imagine my surprise when surfing around the internet, I FOUND A KNOCK OFF RECIPE! We tried it the next day and LOVED it. The recipe, as written, doesn’t make a ton of soup. We were eating it as the main course for our meal and we didn’t have any leftovers. We made it again a week later and tripled the recipe. 🙂
Just be warned, this isn’t a healthy soup by any stretch of the imagination!
CREAMY ONION SOUP
INGREDIENTS:
White Sauce:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
Soup:
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or 1 (15 ounce) can stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheese to garnish
INSTRUCTIONS:
Prepare the white sauce:
In a 1-quart saucepan melt butter. Once butter is melted, add flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan.
Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding.
Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
Prepare the soup:
In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
Serve with a garnish of shredded cheese and a couple of slices of Italian bread.
I freaking LOVE the Outback, but I've never tried this! I'm a Bloomin'-Onion-followed-by-Alice-Springs-Chicken-hold-the-bacon kinda girl. But I need to make this – YUM!