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Outback Steakhouse – Walkabout Soup

Outback Steakhouse – Walkabout Soup

I’ve only made this a couple of times, but it’s great! Wonderful soup during the winter. Just make sure you don’t over stir the onions as they will break apart.
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Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 quarts water
  • 8 cubes beef bouillon
  • 3 medium white onions 4 oz
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup flour
  • 1 cup heavy cream
  • 3/4 cup cheddar cheese shredded
  • 1/4 cup Monterey jack cheese shredded

Method
 

  1. Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve.
  2. [IP desc=”Add water and set to saute and adjust to high to boil.”]
  3. Cut the onions into thin slices, then quarter the slices. Add to the broth.
  4. Add salt and pepper.
  5. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour.
  6. [IP desc=”Cover and pressure cook on soup selection. Use quick release method when completed.”]
  7. While stirring, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; aggressive agitation or using a whisk may tear the onions apart. As the soup continues to cook, any lumps should dissolve.
  8. [IP desc=”Set to saute and adjust to low to simmer.”]
  9. After 30 minutes of additional simmering, add the cream and 1 cup Cheddar cheese. Continue to simmer the soup for another 5 to 10 minutes.
  10. Serve the soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar on top.
  11. Don’t over stir onions as they will break apart