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Outback Onion Soup Recipe

Recipe by: EZEECAT

"This is our spin-off of the famous restaurant soup. It has a creamy consistency which is accentuated by Colby-Jack cheese. This is a very simple recipe."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h 50 m
  • Ready In2 h
  • 1In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
  • 2Stir in salt and pepper and simmer 30 minutes more.
  • 3Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
  • 4Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.
Ingredients
  • 4 servings
  • 533 cals
  • 2 quarts water
  • 8 cubes beef bouillon, crumbled
  • 2 large onions, quartered and sliced
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup heavy cream
  • 1 1/2 cups shredded Colby-Monterey Jack cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    533
    27%
  • Fat:
    39
    60%
  • Carbs:
    30.3
    10%
  • Protein:
    17.4
    35%
  • Cholesterol:
    131
    44%

Based on a 2,000 calorie diet

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