Onion Soup– Easy Outback Steakhouse Copycat

This Outback onion soup copycat is a simple one-pot recipe made with beef bouillon, caramelized onions, cream, and melted Colby-Jack. It’s rich without being fussy, affordable to make, and honestly? Perfect when you want something warm that kinda makes sense on a weird day.

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Quick Summary

• Prep time: 15 mins
• Cook time: 1 hour 30 mins
• Flavor: savory, cheesy, gently creamy
• Great for: chilly nights, meal prep, quiet dinners

Why I Like This Recipe

Didn’t really plan on soup. Just opened the fridge, saw onions, and figured why not. Ended up being way better than expected — rich broth, creamy finish, no fancy steps. Kinda felt like the bowl was doing more for me than I did for it. I’ve made it three times since.

Ingredients

• 2 quarts water
• 8 cubes beef bouillon, crumbled
• 2 large onions, quartered and thin-sliced
• 1 tsp salt
• 1 tsp coarsely ground black pepper
• ¾ cup all-purpose flour
• ½ cup cold water
• 1 cup heavy cream
• 1½ cups shredded Colby-Monterey Jack cheese

How To Make Onion Soup

1. Boil your base: In a big pot, bring 2 quarts of water to a boil. Toss in all 8 bouillon cubes. Let it boil for 10 minutes to really build that flavor.
2. Add onions: Slice your onions thin — they’ll melt into the broth. Drop them in and simmer for 30 mins. Lid off.
3. Season and simmer more: Salt and pepper go in next. Keep it on a low simmer for another 30 mins. This part just takes time.
4. Make the flour paste: Whisk ¾ cup flour with ½ cup cold water until smooth. No lumps. Slowly stir it into the soup — not all at once.
5. Cream and cheese: Pour in the heavy cream. Add the cheese. Stir gently until it’s all silky and melted.
6. Adjust and serve: If it’s too thick, add a splash of water. Taste and tweak salt if needed. Serve hot, with toasted bread or croutons if you’re feeling extra.

Tips for Success

• Use bouillon cubes, not powder — stronger flavor.
• Slice onions thin and even so they soften properly.
• Whisk flour + water thoroughly or it’ll clump in the pot.
• Don’t let the soup boil after cream goes in — keep it low and slow.

Storage and Reheating

• Fridge: Keep in a sealed container for up to 4 days. Reheats great.
• Freezer: Totally freezer-friendly. Let it cool completely, then freeze up to 3 months.
• Reheat: Stovetop is best. Use low heat and stir often. Add a splash of cream if needed.

Frequently Asked Questions

• Can I use broth instead of bouillon?
  You can, but bouillon gives that concentrated flavor. If you sub broth, go for low-sodium and taste as you go.
• What cheese works best?
  Colby-Jack melts beautifully and keeps it mild. Cheddar works, but sharper = tangier soup.
• Do I need to blend it?
  Nope. This version stays rustic — sliced onions, not pureed.
• Can I make it vegetarian?
  You can try with veggie bouillon and skip the cheese if needed, but the flavor changes a lot.
• Does this soup have bread in it like French onion?
  Not in the pot — but definitely serve with a slice or croutons. It’s better that way.

Common Mistakes and How to Dodge Them

• Rushing the onions: Let them simmer long enough. Under-cooked onions = weird texture and flat flavor.
• Not whisking the flour paste: If you dump it in clumpy, it stays clumpy. Whisk it smooth first.
• Boiling after adding cream: Don’t do it. Heat gently — boiling breaks the sauce and turns it weird.
• Using too much cheese too fast: It melts better in handfuls. Dumping it all at once? You’ll get stringy soup.
• Under-seasoning: Taste at the end. Between bouillon, cheese, and cream — it needs balance.

Nutrition Facts (Per Serving)

• Calories: 330 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 1280mg
• Potassium: 220mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 10g

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