I was crazy for Outback’s creamy onion soup, and was very sad when they stopped offering it as an option. I set out to recreate their recipe and this is the result. –Keely
- 3 large yellow onions
- 1 cup butter, divided
- 2 quarts chicken stock
- ½ cup chardonnay
- ½ tsp salt
- 1 tsp pepper
- 1 cup flour
- 2 cups cream
- 1 cup grated cheddar cheese, plus additional for serving
Slice onions ¼ – ½” thick, and saute with 4 tablespoons butter until tender and translucent. Stir often to keep them from burning.
In large stockpot add chicken stock, chardonnay, salt and pepper. Cook at medium heat for about 30 minutes. If it starts to boil, reduce heat slightly.
In a large, heavy bottomed sauce pan melt remaining butter. Add flour. Whisking frequently, cook at medium low to medium heat for 20-25 minutes until roux is a golden brown color. Add cream, whisking quickly so the cream doesn’t scorch.
Add onions and roux to the stock. Simmer for 5-10 minutes. Remove from heat, then add 1 cup of the cheese. Stir until cheese melts. Top with additional grated cheese when serving.
This soup reheats well, just thin with additional cream.