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.
Outback Onion Soup
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PREP TIME10 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME2 hrs
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SERVING4 People
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VIEWS481
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.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol131 mg
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Fiber2 g
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Protein17 g
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Saturated Fat25 g
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Sodium2741 mg
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Sugar5 g
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Fat39 g
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Unsaturated Fat0 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!
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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!