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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Lynn

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 14, 2008

I never had the onion soup at Outback, but this is one of the best soups I've ever had. I made some homemade bread and a salad to go with the soup. My husband loved it. I'm giving some leftovers to my mom tomorrow to help her get over a cold. I followed the recipe to a T. Will make this again and again. Thank you so much!

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trfancher

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 13, 2008

Good solid recipe. I found that it cooked more quickly than the recipe suggested so keep an eye.

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Bill

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

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Reviewed: Dec. 9, 2008

Really great! Tastes very close to Outback's Creamy Onion soup, Yummy! I did add a cup of white cooking wine to the soup (as a few people earlier had recommended, which I think makes it taste more closely like Outback's Creamy Onion soup!) Great recipe.

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Crystal

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Reviewed: Nov. 19, 2008

This is an excellent recipe!! I have made this soup for guests who later went to Outback and said that this was actually better. My fiance can't get enough of it. Thank you for our favorite soup recipe.

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Leslie

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Reviewed: Oct. 19, 2008

Okay so this was delicious! The reasoning for the 4 star is b/c the flour water mixture did not work for me. When I first put it in and saw the lumpiness...I was like...okay still have a lot of cook time left..maybe it will unlump more, but it never did. So I ended up spooning out as much of the lumps as I could. The taste of the soup was great but the little doughy lumps added a strange texture that just didnt belong. Next time I will just do w/o the flour water mixture. And to the reviews that said this was bland.... I have have no idea in my right mind what they mean...this was loaded with flavor. Great recipe!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Jul. 21, 2008

OMG!!! This is to die for!!! I made this for a soup/sandwich party at work and my husband and I ate the whole thing! I ended making two other soups that were very good, but did'nt hold a candle to this. I can't wait to make this again. This time I'll make a double batch though! LOL If you like creamy soups and onions, you will not disappointed!

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Darkgardyner

Cooking Level: Expert

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Reviewed: Jun. 28, 2008

This recipe was great. We all loved it. The next day I put the pot back on the stove and let the soup simmer for a couple of hours, the onions were perfectly tender. It's a keeper!!!

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chrissielakeworth

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Reviewed: Apr. 2, 2008

I love this recipe !!!! and so does my husband I will be making it again... Thanks

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APATCHES8

Cooking Level: Expert

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Reviewed: Jan. 5, 2008

pretty yummy.........needed something so I added potatoes.....it was a hit. Will use less salt next time.

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Tracy

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Reviewed: Oct. 26, 2007

This was a good soup. Not exactly how I remember the one from the Outback restaurant - but good nonetheless. To make it faster I began by sauteeing the onions in a little bit of water to steam them while I prepared the broth. Then I added the onion, the flour mixture and lastly the cream and the cheese. I used slightly less water to compensate for what would have boiled off with all the simmering. By doing it this way, it only took me about 45 minutes start to finish. I also used Pepper Jack cheese to add a little kick to it. Nice soup. Esp with the croutons.

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J

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2007

Was very close to Outback soup. Not exact but almost there.

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Twin Mom

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

yum yum I also used wondra flour and make sure to use broth and mix with water and flour to get out lumps before adding to soup..another meal I wont have to order out..

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JENAVEE

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Reviewed: Jul. 18, 2007

This was very similar to Outback's soup! I made the recipe with just minor changes. I sliced 4 small-med. onions and one really big one, and had too many onions so I added 2 more cups of water & 2 more boullion cubes. I added 1 cup of white cooking wine & left out the salt. I used a bit more cheese & pepper than called for to compensate for the extra liquids. Thickened with cornstarch so it didn't need to simmer so long. Turned out very good & was better the next day! Thanks for the great recipe!!

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Erin

Cooking Level: Expert

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Reviewed: May 9, 2007

The soup was good but I did feel it was a bit bland. I added some pepperjack cheese for some extra zip and garlic powder. It turned out great!

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serena1a

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2007

This was delicious!!! The only thing I changed is replaced the flour with wondra. I tried the flour and it was like glue and did not get smooth, I ended up scooping all the lumps out then using wondra. Next time I might try light cream as well, less calories

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Chrissy

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Reviewed: Feb. 3, 2007

Excellent soup and easy. I will definitely make again but add more onions. We love onions. It was very tasty and though I haven't had Outback's soup in a while, this one was great.

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jmc

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Reviewed: Jan. 31, 2007

Wow....is this delicious!!! I think it is just about as good as The Outback, although I know it's not exactly. My boyfriend and I asked the manager at our local Outback for the recipe, and he told us there was white wine in it, so this can't be exactly it. However, it is REAL close. The only suggestions I have is that you start out with 1/2 of a teaspoon of pepper and then adjust to your taste. The other suggestion to avoid lumps is to use Wondra flour. It doesn't clump.

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CT_Girl

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Windsor Locks, Connecticut, USA

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Reviewed: Jan. 20, 2007

I made as written, but this just not had the flavor I was looking for. Though I've never had this soup at this restaurant I have a much better recipe.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 10, 2007

This soup is awesome, I loved every bite. I used vidilia onions and lots of them. It is definately worth the time - Vegetarians don't worry just use vegetable broth and it tastes just as good if not better!

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Jenn

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