Reviewed: Nov. 25, 2009

Have made the soup twice and found that I had made a mistake the 1st time but to my surprise it is the way I will always make it now. The time to simmer onions is too long, total simmer time should only be 1 hr or the onions simply disintergrate. Thanks for the recipe, it is now a family favorite.

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Grammy J

Cooking Level: Expert

Living In: Chicopee, Massachusetts, USA

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Reviewed: Nov. 17, 2009

This was pretty good! I didn't have beef bouillon on hand so I replaced half of the water with beef broth. I also added more cheese as it wasn't cheesy enough for me. I also used a mixture of cornstarch and water to thicken instead of the flour and it seemed to work much better. With these modifications it tasted wonderful and I will definitely make it again!

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desfrey

Cooking Level: Intermediate

Home Town: Covington, Indiana, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Oct. 30, 2009

We really enjoyed this soup and it was very easy to make. I've never had this at the restaurant so I can't compare it, but I'll definitely make it again. This time I won't cook the onions so long, because I'd rather have them "whole" then actually melt into the soup. I'm also going to try serving it like french onion, with a crouton and sprinkled cheese melted on top. Overall, a wonderful recipe!

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Oct. 28, 2009

Very good soup. The flour was lumpy but I'll work on that the next time. While not "pretty" it is delicious.

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drogers

Cooking Level: Intermediate

Home Town: Adamsville, Tennessee, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 19, 2009

I wouldn't say this is exactly like Outback, but it's a wonderful soup nonetheless. I did skip the whole flour business and thicken w/ cornstarch instead. I also think the next time I make it, I will try adding a little wine to it and see if it gives it a more Outback flavor. Very rich and wonderful.

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mommieof5

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

Not sure why the mixed reviews on this one. I have never eaten at the place that this is supposed to be a clone of but it is awesome. I did have some problems with the flour mix clumping (I even used ice water for it) but with some elbow grease and a whisk they were gone. I didn't have the right kind of cheese so I used a mix of cheddar and mozzarella. Everyone ended up eating 2 bowls. Its very tasty somewhat rich but on the other hand light. Family will be asking me to make this one again for sure.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 4, 2009

This was OK, not a soup I'd rush to make again but I will agree with some of the other reviewers - it did taste better the next day!

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 29, 2009

I have made this recipe countless times and recommended it to many people. To keep onions from disintegrating, cut them thicker, and Simmer not Boil! To stop clumping of flour, incorporate some of the broth with flour paste in separate boil to thin out the paste, and strain out the onions and Whisk vigorously to incorporate; if need be use your stick blender to break up flour clumps. I have successfully made this soup with chicken/beef/vegetable broth and stock, a mixture of red/white/yellow onions, the stronger the onion flavor (i.e. White or Red) the bolder the flavor will be in the end. I have also been thinking of using this recipe with other veggies, like broccoli, cauliflower or asparagus, Whatever is in season at the farmer's market. (Potatoes would need less cook time to keep from becoming mashed potatoes.) Thank you so much for putting up this recipe!

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KRUBY

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Sep. 21, 2009

to state that this soup is great is a huge understatement. this is soooooo good. i cant believe it doesnt have more ratings. i cant believe it is not in the hall of fame. let me first state that we have never had this soup at the outback so had nothine to compare it to. i do know that this soup is ssoooosososo good. its kinda reminds us of a old fashion creamy onion soup but soooooo good and cheesy. you have to love onions to like this one. a for sure keeper. the only thing i did differant from what the recipe states is i added milk to thin it out a little. thank you thank you thank you a for sure keeper

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millertime

Cooking Level: Expert

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Reviewed: Aug. 19, 2009

Simply Wonderful...maybe just a tad salty...but still delicious.

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Andrea

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Reviewed: Jul. 29, 2009

This soup was delicious!..like everyone said, if you mix the flour and water separately, THEN add some of the broth to the paste and stir, THEN mix it into the soup it will not be lumpy. I also added potatoes to it and it was fab! Thank you again..a staple in my kitchen!

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yummyinmytummy

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Los Angeles, California, USA

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Reviewed: May 30, 2009

A most excellent clone. I went for a little healthier mix and used 2% milk and low sodium beef broth to reduce fat and sodium and it was still first-rate. I also reduced the cooking time from 1:30 to about 1:15, the onions were plenty done so next time I'll drop it to about an hour. Big thanks to the original poster for this recipe!

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Dilettante

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Reviewed: Apr. 25, 2009

Flour clumped up even though directions were followed. Good flavor.

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hobbycook

Cooking Level: Expert

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Reviewed: Mar. 31, 2009

Followed recipe exactly as written. Phenominal. Will try with half & half & red onions next time.

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L.T.

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

Someone gave me a bag of onions and I didn't know what to do with them, so I found this recipe. My husband and I couldn't believe how delicious it was! I definitely plan to make it again! Thanks!

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Vicki Carlson

Cooking Level: Intermediate

Home Town: Medina, Ohio, USA

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Reviewed: Feb. 8, 2009

This was good but too much pepper. Make sure you start out with less and add as you like it. Also, the flour mixture didn't work for me either. The next time I made it I used hot instead of cold water and it worked fine.

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THECSCARPS

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Cheap and easy! I would add a little more cheese next time! Makes a lot!

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Melissa

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Reviewed: Jan. 31, 2009

Tonight I made comfort food and it was delicious. Along with Broccoli Cheese Soup V, I made Outback Onion. I didn't know what to expect for the taste because I have never had this at the restaurant. I imagined it would taste like beef broth but far from it. It has a very cheesy flavor and a mild onion flavor. My husband and I both really enjoyed this recipe. I would definately recommend this one. I did have a problem whisking in the flour. I followed the suggestion of using the warm broth. But I don't know if I had a completely smooth soup? It's hard to tell with the onions. So beware.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

Much better then I thought it would be. Was looking for different soup recipes and thought this would be good to try. I made some homemade croutons for the top. It made the meal amazing! Kids even loved this. I was surprised. Will make this again.

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ANGELASEELY

Cooking Level: Expert

Home Town: Hoffman Estates, Illinois, USA

Living In: Alvarado, Texas, USA

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Reviewed: Dec. 30, 2008

So simple to make. The only thing I changed was the cheese as all I had on hand was a bag of the Sargento yellow and white cheddar with bacon. Everyone loved it.

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