OUTBACK STEAKHOUSE WALKABOUT ONION SOUP
2 C. yellow sweet onions, thinly sliced……
2 Tbsp. butter
1 (15 Oz. ) can chicken broth…
1/4 Tsp. salt
1/4 Tsp. fresh pepper, ground
2 Chicken bouillon cubes
1/4 C. Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 C. white sauce (below)
Cheddar cheese, shredded (for garnish)
HOW TO MAKE:
1-In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
2-Cook at low to medium heat stirring frequently until soft and clear but not brown.
3-Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4-Add white sauce and Velveeta cheese.
5-White sauce will be thick because it has been removed from the heat. 6-Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
7-Turn temperature to warm and let cook for additional 30 to 45 minutes.
8-Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
9-Thick White Sauce:.
10-In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
11-Pour milk in flour a little at a time and stir constantly, add salt.
12-Mixture should thicken and become like thick pudding.
13-Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
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