Outback Creamy Onion Soup
Real name:
Outback Steakhouse Walkabout Soup
8 cups water 8 beef bouillon cubes 3 Medium white onions 1 teaspoon salt 1 teaspoon black pepper
3/4 cup all-purpose flour 1 cup heavy cream 1 3/4 cups shredded Cheddar cheese
4/4 cup shredded Monterey Jack cheese
Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve. Cut the onions into
thin slices, then quarter the slices. Add to the broth. Add salt and pepper. Bring the mixture back
to boiling, then turn the heat down and simmer, uncovered, for 1 hour. 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, andy
lumps should dissolve. 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. Serve the soup hot after sprinkling
a tablespoon each of shredded Monterey Jackand Cheddar on top.
Quoted message said:From Top Secret Restaurant Recipes
By: Todd Wilbur
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