Outback Onion Soup
A rich and comforting soup, reminiscent of a beloved restaurant classic. This creamy onion soup is elevated with the sharp, melty goodness of Colby-Monterey Jack cheese, making it a simple yet satisfying meal.
Nutrition
-
Carbohydrate
30 g
-
Cholesterol
131 mg
-
Fiber
2 g
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Protein
17 g
-
Saturated Fat
25 g
-
Sodium
2741 mg
-
Sugar
5 g
-
Fat
39 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
In a large, heavy-bottomed pot over medium heat, bring 2 quarts of water to a rolling boil. (Approximately 5 minutes)
02 Step
Recipe View
10 mins
Stir in the crumbled beef bouillon cubes and allow to boil for 10 minutes, ensuring they are fully dissolved and the broth is well-flavored. (10 minutes)
03 Step
Recipe View
30 mins
Add the quartered and sliced onions to the boiling broth, reduce the heat to low, and simmer gently for 30 minutes, allowing the onions to soften and release their sweetness. (30 minutes)
04 Step
Recipe View
30 mins
Stir in the salt and coarsely ground black pepper. Continue to simmer for another 30 minutes, further developing the flavors of the soup. (30 minutes)
05 Step
Recipe View
30 mins
In a small bowl, whisk together the flour and ½ cup of cold water until a smooth paste forms (a slurry). Slowly drizzle this slurry into the simmering soup while whisking gently to prevent lumps. Be careful not to break up the softened onions too much. Simmer for an additional 30 minutes, allowing the soup to thicken slightly. (30 minutes)
06 Step
Recipe View
5 mins
Stir in the heavy cream and shredded Colby-Monterey Jack cheese. Continue stirring until the cheese is fully melted and the mixture is thoroughly heated through. If the soup becomes too thick, thin it with a little water to reach your desired consistency. (Approximately 5 minutes)
07 Step
Recipe View
Serve hot, garnished with croutons or a sprinkle of extra cheese, if desired. Enjoy!
For a deeper flavor, consider caramelizing the onions in a separate pan with a little butter before adding them to the broth.
If you don't have Colby-Monterey Jack cheese, a blend of cheddar and Monterey Jack or even a sharp cheddar would work well.
A splash of Worcestershire sauce can add a nice umami depth to the soup.
For a vegetarian version, substitute vegetable bouillon for the beef bouillon.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.
RECIPE REVIEWS
Avarage Rating:
4.3/ 5 ( 160 Ratings)
Total Reviews: (5)
Jarrod Ullrich
Mar 7, 2025I used vegetable broth instead of beef, and it was still delicious. A great vegetarian option!
Cassie Kulas
Oct 22, 2024I thinned it out a bit more than the recipe suggested, but that's just personal preference. Otherwise, perfect!
Letitia Hammesmedhurst
Nov 4, 2023I caramelized the onions beforehand, and it made a HUGE difference. Definitely worth the extra step!
Reba Zieme
Oct 19, 2023The cheese really makes this soup special. So creamy and comforting!
Jazmyn Kiehn
Jan 23, 2023This soup is so easy to make and tastes just like the restaurant version! My family loves it!