There are certain restaurant dishes that stick with you long after they disappear from the menu, and Outback Steakhouse’s Walkabout Soup is definitely one of those for me.

I spent some time as a manager at Outback, and Walkabout Soup was one of those recipes I got to know very well.  During training I learned to  prepare it in big batches for service—a rich, creamy onion soup loaded with sweet onions and plenty of cheesy goodness. It wasn’t flashy or complicated, but it was warm, comforting, and one of those underrated menu items that developed a pretty loyal following.

Then, for whatever reason, Outback took it off the menu.

Thankfully, that doesn’t mean Walkabout Soup has to stay gone. This scaled down Copycat Walkabout Soup recipe brings back everything I remember about it: tender sweet onions slowly cooked in butter, a creamy broth thickened with a light roux, and that unmistakably smooth, cheesy finish.

The secret is giving those onions plenty of time over low heat. You want them soft, sweet, and translucent without letting them brown. From there, the soup comes together with a handful of simple ingredients and a little patience.

So if you remember ordering a bowl of Walkabout Soup at Outback—or you never got the chance to try it before it disappeared—no worries. This copycat recipe will fill the void. Top it with a little shredded cheddar, grab a spoon, and enjoy a taste of an old Outback favorite right at home.

Ingredients 

6 tablespoon butter divided use

1 large thinly sliced sweet yellow onion (about 2 cups)

1 3/4 cups low sodium chicken broth 

2 cubes chicken bouillon

1/4 teaspoon freshly ground black pepper

1/2 teaspoon salt divided use

3 tablespoons all-purpose flour

1 1/2 cups whole milk

4 ounces Velveeta cheese

Shredded cheddar cheese to garnish

Directions 

Place 3 tablespoons of butter and the onions in a 2-quart saucepan and cook over medium-low heat, stirring frequently, until the onions are soft and translucent but have not browned. Low heat and patience are key at this point.

Add the chicken broth, bouillon cubes, pepper, and 1/4 teaspoon of salt and stir until heated through.

In a separate saucepan, melt 3 tablespoons of butter over medium heat. Add the flour and cook until it thickens and comes away from the sides of the saucepan to form a light roux. Add the milk a little at a time, stirring constantly.

Then add 1/4 teaspoon of salt. Keep stirring to prevent any lumps from forming as the mixture thickens to the consistency of thick pudding. Remove from the heat and set aside until ready to use.

Transfer the contents of the smaller saucepan to the larger saucepan along with the Velveta cheese. Simmer on medium-low heat, stirring constantly, until the cheese melts and all the ingredients are blended. Turn the temperature to warm and cook for an additional 30 to 45 minutes.

Serve with a garnish of shredded cheddar cheese.