Monday, November 7, 2011

Onion Walkabout Soup


Anyone ever do a cookbook "audit"? I have recipes in my cookbook binder that haven't been made in a few years, and I like to give them the once over to make sure the recipe still makes "the cut."

This soup recipe has been in my cookbook binder for at least five years, back before we had kids, and we lived in a condo right by an Outback Steakhouse. We must of liked it, because it's been taking up space in my book every since. But no date, no notes, no "Very Good!"...nothing.

This soup is a copycat of Outback Steakhouse's Onion Walkabout Soup, although I don't know where this original recipe came from, and my online search didn't come up with anything.

So fast forward to two kids and five years later, I made the soup one night...

Nobody ate the soup.

Even incredibly polite taste-tester husband stopped after a few bites.

Let's not get started on the 4 year old. Massive hissy fit. "Momma, there are ONIONS in here!"

Well, except me. I had a couple of bowlfuls. Mostly "I-made-a-soup-no-one-likes" guilt. I just kept eating. "Oh, it's not THAT bad..."

I served Pumpkin Cornbread Muffins with the soup, as I was going with the Tightwad Gazette mantra of soup every week, but serve it with a homemade bread/biscuit/muffin to offset any grumbling.

So everyone filled up on muffins. A lot of muffins. Not the healthiest meal on the books, but oh well.

I still thought the soup was good, and very similar to the restaurant's, and although my family wasn't a fan, doesn't mean yours might not be!

Outback Steakhouse Onion Walkabout Soup
Serves: 4

8 cups water (or stock - skip the bouillon cubes)
8 beef, chicken, or vegetable bouillon cubes
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
3/4 cup flour
1 cup heavy cream
1 1/2 cups shredded cheddar cheese, divided

Heat the stock to boiling in a large pan. Add the bouillon cubes and dissolve, if using. Cut the onion into thin slices. Then half 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 clumps 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. After 30 minutes of additional simmering, add the cream and 1 cup of cheddar cheese. Continue to simmer the soup for about 5 to 10 minutes. Serve the soup hot after sprinkling a tablespoon of cheese on top.


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