Outback Steakhouse Walkabout Onion Soup

Why You’ll Love This Recipe

I love this recipe because it takes basic pantry ingredients and turns them into something deeply flavorful. The onions get buttery and golden, the broth is rich and comforting, and the whole thing comes together in about 30 minutes. It’s lighter than cream-based soups but still incredibly satisfying. I make it when I want something simple, warm, and nostalgic—especially on chilly evenings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups yellow sweet onions, thinly sliced

• 2 tablespoons butter

• 1 (15-ounce) can chicken broth

• 1/4 teaspoon salt

Directions

I start by melting the butter in a large pot over medium heat. Once it’s melted, I add the sliced onions and cook them slowly, stirring every few minutes until they’re soft and caramelized. This usually takes about 15–20 minutes, but I make sure to be patient—this step is where all the deep flavor comes from.

After the onions are caramelized, I pour in the chicken broth and add the salt. I bring everything to a gentle simmer and let it cook for another 10 minutes so the flavors can fully blend.

Once it’s ready, I ladle it into bowls and serve it piping hot. Sometimes I top it with a little shredded cheese or serve it alongside crusty bread for a heartier option.

Servings and timing

This recipe makes 2 servings and is ready in just 35 minutes—5 minutes to prep and 30 minutes to cook. It’s ideal for a quick lunch, a simple starter, or a cozy solo dinner.

Variations

• Cheesy finish: I top it with shredded cheddar, Swiss, or provolone and broil it until melted for a richer version.

• Add herbs: A pinch of thyme or a bay leaf during simmering adds extra depth.

• Creamy twist: For a thicker soup, I stir in a splash of cream or a spoonful of flour after caramelizing the onions.

• Meaty upgrade: I sometimes add cooked bacon or shredded rotisserie chicken for extra protein.

• Beef broth swap: I use beef broth instead of chicken when I want a deeper, more robust flavor.

Storage/Reheating

I store leftover soup in the fridge in an airtight container for up to 3 days. To reheat, I warm it on the stovetop over low heat until hot, stirring occasionally. It also reheats well in the microwave for a quick meal. This soup isn’t ideal for freezing since the texture of the onions can change, but it’s so quick to make fresh that I usually don’t need to freeze it.

FAQs

Can I use white onions instead of sweet yellow onions?

Yes, I’ve used white onions when sweet onions weren’t available. The flavor is slightly sharper, but it still turns out great.

How do I make this more filling?

I like to add a slice of toasted bread or a sprinkle of cheese on top, or serve it alongside a sandwich or salad.

Can I double the recipe?

Absolutely. I just double all the ingredients and use a larger pot. It’s perfect for serving more people or having leftovers.

What type of chicken broth is best?

I use a good-quality low-sodium broth so I can control the salt level. Homemade or store-bought both work fine.

Is it vegetarian?

Not as written, but I can easily make it vegetarian by swapping the chicken broth with vegetable broth.

Conclusion

This Walkabout Onion Soup is one of my favorite quick comfort food recipes. It’s simple, affordable, and tastes like it came straight from a cozy restaurant kitchen. Whether I’m craving a warm starter or a light meal, this soup never disappoints. Once I tasted the rich flavor of caramelized onions in broth, I knew it would become a go-to recipe in my rotation.