Easy Outback Steakhouse Walkabout Onion Soup

You know those days when you open the fridge and realize you’ve got a million onions and no clue what to do with them, so that was me last Tuesday, and I stared at those onions like they were tiny, annoying puzzles waiting to be solved.

Then it hit me, Walkabout Onion Soup, it sounded perfect for a cozy meal because it’s simple and makes you feel like you’re in a little cafe even if you’re in your messy kitchen, and I couldn’t wait to try making Walkabout Onion Soup myself.

I won’t lie because the first time I made Walkabout Onion Soup, I nearly burned the onions, and they browned too fast while I blinked, but the smell filled the house like a warm hug.

So I had to stop myself from sneaking spoonfuls straight from the pot. Have you ever had that happen where you start cooking and then get caught in a “maybe I’ll just taste a little” loop because it’s sweet and a little salty; kinda cheesy if you add bread on top, so it’s totally forgiving even if you mess it up because it still tastes amazing.

The best part is you don’t need fancy skills because just some butter and a few onions are enough, patience helps, while maybe talking to your pot makes it more fun, and okay, maybe that last one’s just me, but making Walkabout Onion Soup feels like a mini adventure, so by the end, when you scoop that gooey golden goodness into a bowl, you feel pure happiness because have you ever had a meal that felt like a hug and this is exactly that.

Ingredients

• 6 large onions (yellow or white)
• 4 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 6 cups beef or vegetable broth
• 1 teaspoon thyme (fresh or dried)
• 1 bay leaf
• Salt and pepper to taste
• Baguette slices
• 1 cup shredded Gruyère cheese

Ingredients notes

• Onions: They are the star! Peel them carefully and slice them thin so they cook evenly.
• Butter and olive oil: They help make the onions sweet and soft without burning.
• Sugar: Just a little to help caramelize the onions faster.
• Broth: You can use vegetable broth if you want it vegetarian.
• Bread and cheese: These go on top for the yummy, melty finish.

How to make Walkabout Onion Soup?

Step 1: Prepare the onions

Peel all the onions and slice them thinly. You want them nice and even so they cook the same. This part can be fun—if you’re helping a kid, let them peel or separate layers carefully.

Step 2: Cook the onions

In a big soup pot, melt the butter with the olive oil over medium heat. Add the onions, sprinkle with salt and sugar, and stir them slowly. This part takes patience because onions need time to caramelize. Stir every few minutes so they don’t burn. After about 20–30 minutes, the onions will be soft and golden brown.

Step 3: Add garlic and herbs

Once the onions are caramelized, add the minced garlic, thyme, and bay leaf. Stir for 1–2 minutes until fragrant. Be careful not to burn the garlic—it cooks very quickly.

Step 4: Pour in the liquids

Add the broth. Stir everything together and bring to a gentle boil. Then reduce heat and let it simmer for 20–25 minutes. This is when the flavors mix together beautifully.

Step 5: Taste and adjust

Taste your soup and add salt and pepper as needed. Remember, a little at a time—you can always add more.

Step 6: Prepare the bread

While the soup simmers, slice the baguette and toast lightly in the oven. This helps it get crunchy so it holds the cheese and soup nicely.

Step 7: Serve with cheese

Ladle the soup into oven-safe bowls, place toasted bread on top, and sprinkle generously with shredded Gruyère cheese. Broil in the oven for 2–3 minutes until the cheese is melted and bubbly. Watch closely so it doesn’t burn.

Step 8: Enjoy!

Carefully remove from the oven, let it cool slightly, and enjoy a warm, cheesy, delicious bowl of Walkabout Onion Soup.

Kitchen equipment needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Oven-safe bowls
• Baking sheet (for toasting bread)

Storage options!

You can store leftover Walkabout Onion Soup in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, pour into freezer-safe containers and leave about an inch of space at the top. It can last up to 2 months in the freezer. When ready to eat, thaw overnight in the fridge and reheat on the stove. The cheese should be added fresh when serving.

Variations!

There are many fun ways to make this soup your own. You can use different types of onions, like red or sweet onions. Add a splash of sherry or brandy for an adult version. Use different cheeses like cheddar or Swiss for a unique twist.

For a vegetarian version, use vegetable broth. Some people like to add a few mushrooms to the onions for extra flavor. The best part is experimenting and finding your favorite combo.

What to enjoy with Walkabout Onion Soup?

I found that this walkabout onion soup goes well with my copycat Starbucks Molasses Ginger Cookies or my Pepper Steak with Onions, and also it’s nice with crusty bread on rare lazy days. I even have it with a side of cheesy garlic bread, yes, it sounds like a lot, but each combo brings a little different happiness while eating.

The best part is how forgiving Walkabout Onion Soup is, so even if the onions get a little darker than planned or the broth is stronger one day, it still tastes amazing, and the flavors somehow just come together because the sweetness of the onions blends with the savory broth; the melted cheese on top is like the cherry on top.

It makes every bite gooey, and sometimes I catch myself thinking Should I eat a cookie first or the soup first because both are just that good, and it’s kind of a happy dilemma, honestly, who knew that something so simple could make a meal feel like a little celebration.

Tips for making the best walkabout onion soup

• Take your time caramelizing the onions; this is the secret to deep, sweet flavor.
• Stir frequently and keep the heat moderate to prevent burning.
• Use a mix of butter and olive oil to balance richness and prevent sticking.
• Taste as you go and adjust seasoning gradually.
• Toast the bread until just crispy before adding cheese so it doesn’t get soggy.
• Broil the cheese carefully and watch it—it melts fast!

FAQ

what is walkabout onion soup made of?

It’s mostly onions, broth, butter, olive oil, and a little bit of sugar. Sometimes herbs are added for extra flavor.

what does walkabout onion soup taste like?

It’s sweet from the caramelized onions, savory from the broth, and rich with the melted cheese on top.

can i make Walkabout Onion Soup vegetarian?

Yes! Just use vegetable broth instead of beef broth.

can i prepare Walkabout Onion Soup ahead of time?

Absolutely! You can make the soup a day ahead, store it in the fridge, and add the bread and cheese right before serving.

how long do i need to cook the onions?

About 20–30 minutes until they’re soft and golden brown. Stir frequently to prevent burning.

can i freeze walkabout onion soup?

Yes, freeze in airtight containers for up to 2 months. Add the bread and cheese fresh when serving.

what type of cheese works best?

Gruyère is traditional, but Swiss, cheddar, or any melty cheese works.

can kids help make this soup?

Yes! Kids can peel onions, stir, or sprinkle cheese, with supervision.

what bread is best for topping?

A baguette works best because it’s sturdy and toasts nicely.

can i add other veggies?

Yes, mushrooms or carrots can be added for extra flavor and texture.

how should i serve walkabout onion soup?

Serve hot, in oven-safe bowls, with toasted bread and melted cheese on top. Pair with a simple salad or roasted veggies for a full meal.