CopyCat Outback Steakhouse Walkabout Soup

Let's Cook

1. Step 1.

   In a 2-quart saucepan, place 2 tablespoons butter and the sliced onions. Cook over low to medium heat, stirring frequently, until the onions are soft and translucent but not browned, about 5 to 7 minutes.

2. Step 2.

   While the onions cook, begin the thick white sauce: in a 1-quart saucepan, melt 3 tablespoons butter over medium heat. Add 3 tablespoons flour and 1/4 teaspoon salt, and cook, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, about 1 to 2 minutes.

3. Step 3.

   Pour 1 1/4 cups whole milk into the flour mixture a little at a time, stirring constantly with a whisk to prevent lumps. Continue stirring until the sauce is smooth and thickened, then remove from heat and set aside off the heat until ready to use in the soup.

4. Step 4.

   Once the onions are soft and clear, add the chicken broth from the can, the chicken bouillon cubes, salt, and pepper to the saucepan. Stir and heat over medium heat until the bouillon cubes are dissolved and the mixture is completely heated through, about 3 to 5 minutes.

5. Step 5.

   Add the reserved thick white sauce and the Velveeta cheese to the saucepan. The white sauce will be thick because it was removed from the heat. Reduce the heat to medium-low and simmer, stirring constantly, until the cheese is fully melted and all ingredients are blended, about 5 to 8 minutes.

6. Step 6.

   Turn the temperature to warm and let the soup cook for an additional 30 to 45 minutes, stirring occasionally, to allow the flavors to meld. During this time, you can warm the dark Russian bread and shred the Cheddar cheese for garnish.

7. Step 7.

   Serve the soup hot, garnished with shredded Cheddar cheese and accompanied by a couple of slices of warm dark Russian bread.