Outback’s Creamy Onion Soup

Serve with honey wheat bread! Yum!

This soup is definitely my favorite thing on the menu at Outback Steakhouse and I finally found a recipe that tastes exactly like the restaurant version!  Try out this copycat recipe and let us know how it compares.


Walkabout Creamy Onion Soup

Adapted from this one


  • 1 cup yellow sweet onions, thinly sliced
  • 2 tablespoons Kelapo coconut oil
  • 1 (15 ounce) can chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh pepper, ground
  • 2 chicken bouillon cubes
  • 1 1/2-1 3/4 cups white sauce (below)
  • cheddar cheese, shredded (for garnish)

White Sauce

  • 3 tablespoons Kelapo coconut oil
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk

  1. In 2 quart sauce pan place 2 tablespoons coconut oil 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. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until all ingredients are blended, stirring constantly.
  5. Turn temperature to warm and let cook for additional 30 to 45 minutes.
  6. Serve with a garnish of shredded cheddar cheese, and a couple of slices of honey wheat bread.
  7. Thick White Sauce:
  8. In a 1 quart sauce pan melt coconut oil and add flour, cook on medium heat until the flour turns thick and is completely mixed with the coconut oil.
  9. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
  10. Remember to stir constantly taking care not to let mixture lump, I run a whisk through it to remove all lumps. Set aside off from heat until ready to use for the soup.
– Jen
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