Outback Onion Soup

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Most Helpful Positive Review

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.

—Chef Robby

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Most Helpful Critical Review

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.

—Chris

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106 Ratings

Oct 06, 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.

—Jay Reynolds

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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!

—MOFLYNN

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Feb 06, 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

—Chrissy

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Jan 14, 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.

—UMMFATIMAH

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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!!

—Erin

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Oct 11, 2010

Very Good soup! I also had problems with the onions breaking up, and the soup getting lumpy. To fix, I made a rue, melted 2tbs butter and whisked in 2tbs flour, let it cook for a few min and then added the cream. I gradually whisked that mixture into the soup. For the onions, I sauteed them in seperate pan and then put them in after I added the rue mixture and simmered 30 min extra, made a wonderful difference!

—mindyrenee

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Nutrition

Calories
533 kcal
27%

Carbohydrates
30.3 g
10%

Cholesterol
131 mg
44%

Fat
39 g
60%

Fiber
1.8 g
7%

Protein
17.4 g
35%

Sodium
2741 mg
110%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Outback Onion Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 533
** Calories from Fat: 351

% Daily Value *
** Total Fat 39g 60 %
** Saturated Fat 25.3g 127 %
** Cholesterol 131mg 44 %
** Sodium 2741mg 110 %
** Potassium 235mg 7 %
** Total Carbohydrates 30.3g 10 %
** Dietary Fiber 1.8g 7 %
** Protein 17.4g 35 %
** Sugars 4.7g
** Vitamin A 18 %
** Vitamin C 7 %
** Calcium 10 %
** Iron 16 %
** Thiamin 24 %
** Niacin 21 %
** Vitamin B6 9 %
** Magnesium 10 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.