You’re missing out on a creamy cup of soup if you’ve never tried the Outback Steakhouse Walkabout Soup. This is a delicious and filling creamy onion soup. This soup is ideal on a cold winter day when you want something hearty.

Walkabout Soup from Outback Steakhouse
This has to be one of my favorite soups from Outback Steakhouse. The Walkabout soup is not only simple to make, but it only requires a few ingredients, so you won’t have to dash out to the shop to make it. If you can’t find Walla onions, you can substitute 1015 onions or other sweet onions. White onions work great in this recipe as well. This recipe yields 4 little portions, which are ideal for a meal starter.
When creating this dish, you may wish to use low sodium goods because the chicken bouillon and Velveeta cheese may make the soup excessively salty for some. When cooking, I usually undersalt somewhat because I can easily correct the seasoning later.

2 tablespoons unsalted butter
2 tbsp of olive oil
4 cups thinly sliced onions
4 (10.5 oz) beef broth cans 2 tbsp dry sherry (optional)
1 teaspoon dried thyme 1 teaspoon salt and pepper to taste
4 French bread slices
4 slices provolone cheese 2 pieces chopped Swiss cheese
The equal quantity of 1/4 cup grated Parmesan cheese.

Directions
Melt the butter and olive oil together in an 8-quart stock pot over medium heat. Stir in the onions until they are soft and transparent. The onions should not be browned.
Combine the beef broth, sherry, and thyme in a mixing bowl. Simmer for 30 minutes, seasoning with salt and pepper.
Preheat the oven to broil.
Ladle soup into oven-safe serving bowls and top with one slice of bread (bread may be torn into pieces if desired). Layer a slice of provolone, 1/2 slice sliced Swiss, and 1 tablespoon Parmesan cheese on each slice of bread. Place the bowls on a baking sheet and broil until the cheese bubbles and browns slightly.