I have never had the Walkabout Soup at the Outback, however, I was hungry for soup and found this recipe. It received rave reviews so I thought I would give it a try. Boy, was everyone right about this one! It is so creamy and delicious. I made a few tweaks to the original recipe and have already made it twice in the last couple weeks.
4 cups thinly sliced yellow sweet onions
6 TBS butter
2 cans (14.5-15 oz each) chicken broth
1/2 tsp black pepper
4 chicken bouillon cubes (I prefer to use "Better Than Bouillon" Chicken Base..it comes in a small jar and may be found on the shelf by the chicken broth)
1/2 cup diced Velveeta cubes (compress in a measuring cup) (I used almost a full cup of cheese)
Shredded cheddar cheese for garnish
Thick White Sauce
6 TBS butter
6 TBS flour
3 cups whole milk
Make the white sauce first. In a 2 quart saucepan, melt butter and add flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk into flour a little at a time and stir constantaly. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let the mixture get lumpy. Remove from the heat and set aside until ready to add to the soup.
In a 4 quart saucepan, place butter and sliced onions. Cook on low to medium heat, stirring frequently, until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes (or base) and pepper. Stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Cook on medium-low heat until the cheese is melted and all the ingredients are blended, stirring constantly. Turn the temperature to warm and let cook for an additional 30-45 minutes.
Serve with a garnish of shredded cheddar cheese and a slice of warm bread.