Reviewed: Nov. 26, 2006

This was not what I was expecting. It was tasting wonderful, but as soon as I added the heavy cream it turned into a pasty, thick, mess. It was tolerable, but I won't make it again. I do think that the recipe, up until the cream was good and I am sure I would have liked it that way.

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Connor'sMomma

Cooking Level: Intermediate

Home Town: La Grange, Illinois, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Sep. 30, 2006

Very good - will make again. Added more onions and slowly added the flour. Next time I will use less bouillon - too salty.

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Beth K

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Living In: Redondo Beach, California, USA

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Reviewed: Aug. 31, 2006

I used low sodium beef broth and less flour. I always try to make recipes a little bit healthier. Soup came out good. Will must likely make it again.

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Barbara K.C.

Cooking Level: Intermediate

Home Town: Englewood Cliffs, New Jersey, USA

Living In: Plantation, Florida, USA

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Reviewed: Feb. 28, 2006

This was so delicious I could have licked the bowl! I did take out the onions before adding flour. Tried to add a little hot liquid to the cold paste as suggested..did not prevent tiny lumps. Also, I don't know that it needs to simmer as long as it says. When I put the onions back in, they disintegrated...it looked like porridge! :) I think next time I will use twice the onions, not cook as long so that they are like strands (like in the restaurant)and/or leave them out until the very end. I used jarred "Better than Bouillion" which really gave it a rich hearty base. This is true comfort food! Thanks for sharing!

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MOFLYNN

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

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Reviewed: Dec. 16, 2005

I love Outback's creamy onion soup but this was not it or even remotely like it. It didn't taste bad but the consistency was on the watery side and it just didn't look good. Will not make a nice presentation unless you camoflauge it with a soup topper or something. I will not make again.

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Chris

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Reviewed: Nov. 7, 2005

As written, this is totally bland, imo. Apart from thickening the soup with some cornstarch mixed with water - this avoids all the clumps - I followed the recipe exactly. Because I was unhappy with both the flavor and the texture, I whizzed the soup up with a handblender, then added another 2 large sliced onions. I simmered this until the onions were soft, whizzed it a little again so that the soup was semi-chunky, then I added some grated extra-sharp Cheddar. It was ok, but it could have used a ton of extra cream. This was quite a lot of work for rather mediocre results. Thanks, anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 25, 2005

This soup really does taste like Outback's cream of onion soup. I used about twice the amount of reccomended onions and creamed it with a handheld blender to make it smooth. Truly an onion lover's soup! Tip: This soup does not freeze very well!

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JeffandAnne

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Reviewed: Oct. 6, 2005

First off , you should use the large yellow onions , it has alot to do with the texture and flavor.As far as the clumping of the flour,,to get it just right you need to add a very small amount at a time to prevent this from occuring. I did see a comment above about their Outback taking that soup off the menu occasionally , all you do is call the a day or two before you plan on going and request it and they will make it. I must say though, this is a very good recipe , very good twin of Outbacks.

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Jay Reynolds

Cooking Level: Professional

Home Town: Lumberton, North Carolina, USA

Living In: Canon City, Colorado, USA

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Reviewed: Aug. 18, 2005

This is an excellent recipe that I've made many times, with many requests for the recipe. I don't use vidalias, as they are too sweet for this. As far as the clumping flour; remove some of the hot broth to a separate container. Mix in the flour to make a thin paste (use a mixer if necessary). Then add the paste to the soup. This will alleviate the flour lumping.

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Chef Robby

Cooking Level: Expert

Living In: Elmira, New York, USA

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Reviewed: Aug. 5, 2005

Tastes good. Would make a few changes for next time. Leave out the flour and use bread or croutons instead and melt some mozzerella cheese over the top of the bowl like in the restaurant. Very tastey.

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kajira

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Reviewed: Jul. 20, 2005

This was really good, but need to play with it a little. Didn't give off quite as strong of an onion flavor that Outback's does. I used two vidalia onions and might try a vidalia and a white or yellow onion next time to get a stronger onion flavor. The soup was a little more watery than Outback's too, but not a problem. We added a lot more cheese than the amount the recipe calls for, hoping it would thicken it up, but it didn't. Just more cheesy:) Regardless, a great recipe and will be added to my cookbook for sure!! Thanks!!

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NOMOREOUT2EAT

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Reviewed: Jan. 20, 2005

Ok,,, This was perfect. Just like my fav at Outback! The Outback near me frequently take this yummy soup off their menu.... Now I have the cure... No need to return! Thanks!

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JENSON5115

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Reviewed: Oct. 15, 2004

This is one of the best soups I have ever tasted! I think it tastes even better than the Outback one.

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MARISTCHICK

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Reviewed: Aug. 17, 2004

This soup was good, although I also had a problem with the flour clumping.

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Hayden's Mommy

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Reviewed: Mar. 11, 2004

I was expecting this wonderful soup, but the flavors just don't mix. Will not make this again and if this is what Outback's soup tastes like, I won't ever order it!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Jan. 12, 2004

Good Soup! Here's some tips that might help. Try GENTLY straining out the onions BEFORE mixing in the flour. Also, after you've mixed your flour paste together, take a little bit of soup from your pot and mix it in with the flour paste to incorporate it a bit before whisking it into the soup.

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UMMFATIMAH

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Reviewed: Oct. 19, 2003

It is like Outback's! I use red onion and scale the recipe down for 2(enough for 3 or 4) Sometimes I use half chicken broth. I add a few splashes of Worcestershire sauce & white wine or sherry in w/the salt & pepper and half the flour! Make sure your water is very cold when you make the roux and add it to the soup slowly as you wisk to help reduce lumps. I also used sharp cheddar cheese and another time used half american and the next half swiss. Very, very delicious!! Will definitely continue to make again and again...4 times so far!! TY!!

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CHEFDALI

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Reviewed: Jul. 19, 2003

I have made this same recipe for years, and I can tell you that it does taste like the one at Outback. The only problem is the flour clumping up. The first time I made this my dad told me the "dumplings" were his favorite part of the soup! This also serves more than four.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 26, 2003

This was pretty good. Not as good as Outback's but will make again. I used vadallia onions.

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BARBIE0492

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Reviewed: Mar. 27, 2003

This recipe is really close to the restaurant version. I got a little excited and didn't take my time, and caused it came out a bit lumpy, but it tasted great! I'll definately make it again!

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VALQUIN

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