The Legend of Outback Steakhouse’s Walkabout Creamy Onion Soup: The Real Deal
There are certain dishes in life that stick with you—not just on your taste buds, but in your soul. For fans of Outback Steakhouse, the Walkabout Creamy Onion Soup recipe is one of those culinary legends. It’s the dish that made you go, “What is this magic, and why am I emotionally attached to it?” Unfortunately, it’s no longer on the menu. Yes, Outback cruelly snatched away this bowl of warm, creamy oniony goodness, leaving us to fend for ourselves. But don’t worry—I’ve cracked the code and recreated the real deal. Yep, this isn’t some “kinda-sorta-like-it” knockoff; it’s the soup that’ll make you feel like you’re back at that booth in Outback, pondering the Bloomin’ Onion and wondering how much ranch dressing is too much ranch dressing.
But before we dive into the legend of the soup, let’s take a little stroll down memory lane and revisit the home of the Walkabout itself: Outback Steakhouse.
Outback Steakhouse: Aussie Vibes, American Dreams
Outback Steakhouse might sound like a full-blown Aussie adventure, but let’s clear the air: it’s about as Australian as a kangaroo wearing a cowboy hat while eating a cheeseburger. Outback was born in Tampa, Florida, in 1988, with the idea of bringing a laid-back, Outback-inspired experience to the States. The founders weren’t Australian, but they figured slapping on some boomerangs, koalas, and faux-Aussie slang would do the trick. And honestly? It worked.
People loved the vibe. It wasn’t just a steakhouse—it was a steakhouse with personality. You didn’t just get a meal; you got an experience. The Bloomin’ Onion became a cultural phenomenon, and the Walkabout Soup was its underrated yet equally lovable sibling.
But here’s the kicker: the term “walkabout” actually is Australian. It refers to a traditional Aboriginal rite of passage where young people venture out into the bush, often for months, to connect with their culture and identity. So, calling it Walkabout Soup was a quirky nod to the Aussie theme. Whether or not that soup could survive a walkabout in the sweltering Australian outback is another story, but hey, we appreciate the effort.
Why the Walkabout Creamy Onion Soup Is the GOAT
Here’s the thing: the Walkabout Soup wasn’t just soup—it was a moment. It hit you in waves. The creamy texture wrapped around your soul like a culinary hug, while the sweet, mellow onions whispered, “Everything’s gonna be okay.” And the cheese? Oh, the cheese! That ooey-gooey layer on top made it feel more like a decadent French onion soup’s Aussie cousin who likes to party.
People loved this soup so much, it became a ritual. Cold day? Walkabout Soup. Need comfort food? Walkabout Soup. Just want to feel alive? You guessed it—Walkabout Soup. It had that uncanny ability to feel both indulgent and wholesome, the kind of meal you’d eat when you needed a pick-me-up or when you just wanted to flex on your taste buds.
But like all good things, the Walkabout Soup disappeared. Outback quietly retired it from the menu without so much as a “goodbye.” One day it was there, the next it was gone, leaving loyal fans heartbroken and soup-less. Was it a supply chain issue? Did the onions stage a rebellion? We may never know.
My Walkabout Soup: Bringing the Magic Back
When I say my version of the Walkabout Creamy Onion Soup is the real deal, I’m not messing around. I don’t believe in “close enough” when it comes to recreating a fan-favorite dish. I went full mad scientist, tweaking and tasting until I got it just right. And when I took that first spoonful, I knew—this was the Walkabout Soup we all remember.
The beauty of this soup is in its balance. It’s not overpowering, but it’s definitely not shy. It’s creamy without being heavy, cheesy without being over the top, and oniony without making you question your life choices. It’s pure nostalgia in a bowl.
A Love Letter to the Past
The Walkabout Creamy Onion Soup may be gone from Outback’s menu, but it’s far from forgotten. For those of us who’ve tasted its magic, it lives on in our hearts—and, thankfully, in our kitchens. If you’re one of the lucky ones who remembers it, you’ll understand why this soup deserves its legendary status. And if you never got the chance to try it, don’t worry. With a little effort (and a lot of love), you can experience the creamy, cheesy, oniony wonder that is the Walkabout Soup.
So here’s to Outback Steakhouse and the dish that got away. We’ll always have the memories—and, if you’re lucky, my recipe. Cheers, mate!
For more delicious Outback Steakhouse recipes, try Kingland Pasta and Alice Springs Chicken
Ingredients
- 2 lbs. onion (about 4 large)
- 1 cup dry white wine
- 1 stick + 5 TBL unsalted butter, divided
- 8 cups of chicken stock
- 2 tsp. fresh ground black pepper
- 2 tsp. granulated onion
- 2 TBL + 2 tsp. granulated sugar
- 1 tsp. white pepper
- 1+1/3 cups flour
- 16 oz, Velveeta cheese, cubed
- 1+1/2 cups heavy cream
- Shredded cheddar for topping
Instructions
Peel all outer layers of onion and cut onion into 1” x 1” dice.
In large sauté pan, melt 5 TBL of butter. Add sliced onions and white wine. Cover and cook over medium heat until onions are clear and have no crunch. Stir every 10 minutes for about 30 – 40 minutes. Do not allow onions to brown.
Remove from the heat, keep covered, and set aside.
In large stock pot, melt 1 stick of butter over medium heat. Once melted, slowly add the flour
and whisk to form a roux. Cook for approximately 3 – 5 minutes.
Once the roux is finished, slowly incorporate the chicken stock, whisking constantly to eliminate any clumps.
Add the granulated onion, white pepper, sugar, and black pepper and simmer for 5 minutes.
Whisk in the cubed Velveeta cheese, a little at a time, and stir until completely melted. Add the onions and wine mixture and stir well.
Turn off the heat and add the heavy cream. Mix well.
Ladle into soup crocks, top with shredded cheddar and serve.
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