Outback Steakhouse Walkabout Soup Secret Recipe

Outback Steakhouse is an Australian steakhouse restaurant. Although beef and steak items make up a good portion of the menu, the concept offers a variety of chicken, ribs, seafood, and pasta dishes. The Company’s strategy is to differentiate its restaurants by emphasizing consistently high-quality food and service, generous portions at moderate prices and a casual atmosphere suggestive of the Australian Outback.

OSI Restaurant Partners, LLC, headquartered in Tampa, Florida was founded in 1988 by those who believe in hospitality, sharing, quality, being courageous and having fun! OSI Restaurant Partners, LLC is a company of restaurants that owns and operates Outback Steakhouse, Carrabba's Italian Grill, Bonefish Grill, Roy's Restaurant, Fleming's Prime Steakhouse & Wine Bar, Cheeseburger in Paradise and Blue Coral Seafood & Spirit.

Outback Steakhouse Walkabout Soup Recipe
Its menu includes several cuts of freshly prepared, uniquely seasoned and seared steaks, plus prime rib, barbecued ribs, pork chops, chicken, seafood and pasta. The menu is designed to have a limited number of selections to appeal to all taste preferences. The Company tests new menu items to replace slower-selling items and regularly upgrade ingredients and cooking methods. The menu also includes several specialty appetizers and desserts, together with bar service featuring Australian wine. It also offers children's menu, and certain it also offers a separate menu offering larger portions of prime beef. It feature a casual dining atmosphere with a decor suggestive of the rustic atmosphere of the Australian outback. The decor includes blond woods, large booths and tables and Australian memorabilia, such as boomerangs, surfboards, maps and flags.

Ingredients :

• 2 cups thinly sliced yellow sweet onions
• 2 tablespoons butter
• 14 − to 15−ounce can chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 chicken bouillon cubes
• 1/4 cup diced Velveeta cubes (compressed in a measuring cup)
• 1 1/2 to 1 3/4 cups white sauce, recipe follows
• Shredded Cheddar cheese, for garnish
  

Instructions :

In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at low to medium heat, stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir until completely heated through. Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional 30 to 45 minutes. Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread.

Thick white sauce:

Ingredients :

• 3 tablespoons butter
• 3 tablespoon flour
• 1/4 teaspoon salt
• 1 1/4 cups whole milk
  

Instructions :

In 1−quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan. Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump. Set aside (off the heat) until ready to use in the soup.