Creamy Onion Soup From Outback Recipe

If you’ve ever stepped into an Outback Steakhouse, you know one thing for sure: their Creamy Onion Soup is a showstopper. Rich, velvety, and packed with flavor, it’s one of those dishes that keeps people coming back. Whether it’s the hint of sweetness from the caramelized onions, the deep umami notes, or the creamy base, this soup has a way of making an impact.

But what if I told you that you can recreate this exact soup in your own kitchen? Yes, you can! This recipe will take you step-by-step through the process of making your very own Outback-inspired Creamy Onion Soup. Whether you’re a seasoned home chef or a beginner, you’ll find this recipe to be easy to follow, with plenty of tips and tricks along the way to help you nail it.

So, grab your apron, and let’s dive into the ingredients and techniques that make this soup such a crowd favorite. Ready? Let’s go!

This isn’t just any onion soup. We’re talking about a creamy version, with a luxurious texture that coats the tongue, complemented by a sweet, savory depth from the onions. The dish features a beautifully caramelized onion base that’s simmered in a rich broth, then finished off with a creamy blend of dairy. It’s a marriage of textures: smooth, velvety, and satisfying.

If you’re familiar with Outback’s version, you know this soup is typically served bubbling hot, with a deliciously crispy topping of melted cheese. While this version might not come in the same sizzling hot bowl (unless you want to go the extra mile), it comes pretty close in flavor, and that’s what really counts.

Ingredients Needed

Before you get started, make sure you’ve got all these ingredients on hand. The key here is using the freshest, most flavorful ingredients possible to bring the depth of flavor you’re looking for.

Yellow Onions – 5 to 6 medium onions, thinly sliced (these will caramelize beautifully and provide the sweet undertones in the soup)
Butter – 4 tablespoons (for sautéing the onions and giving that buttery richness to the base)
Olive Oil – 2 tablespoons (helps with the caramelizing process without burning the butter)
Garlic – 2 cloves, minced (adds depth and aroma)
Beef Broth – 4 cups (the main liquid base; you can also use chicken broth for a lighter option)
Heavy Cream – 1 cup (this is the secret ingredient that gives the soup its creamy texture)
Flour – 3 tablespoons (this helps thicken the soup)
Thyme – 1 teaspoon (fresh or dried; adds a herby note)
Bay Leaves – 2 (for added depth and an earthy flavor)
Salt and Pepper – to taste (season to your preference)
Shredded Swiss Cheese – 1 cup (for topping; Swiss works wonderfully for its meltability and flavor)
Parmesan Cheese – ½ cup (adds a sharp, tangy contrast to the rich creaminess)

Cooking Instructions

Ready to start? Let’s break this down step-by-step so you can recreate this creamy masterpiece at home.

Caramelize The Onions
- Heat the butter and olive oil in a large pot over medium heat. Once it’s hot, add in the sliced onions. Stir occasionally, allowing them to cook down and become golden brown. This can take anywhere from 20-30 minutes, so be patient and stir regularly to prevent burning.
- After the onions are a beautiful golden color and have softened, add in the minced garlic. Stir for 1-2 minutes until fragrant.
Deglaze The Pan
- Sprinkle the flour over the caramelized onions and garlic. Stir it in to form a roux (paste), cooking for about 2 minutes. This will help thicken the soup later.
Add The Liquids
- Slowly pour in the beef broth, stirring constantly to break up the roux and dissolve it into the broth. Add in the bay leaves and thyme, then bring the mixture to a simmer. Let it simmer for about 15 minutes to allow the flavors to meld together.
Finish With Cream
- Once the broth has reduced slightly, remove the soup from heat. Stir in the heavy cream for that smooth, velvety texture. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and top with shredded Swiss cheese and a sprinkling of Parmesan. You can also pop the bowls under a broiler for a minute or two to melt the cheese and get it bubbly and golden.

Ingredient Insights

To truly make this soup stand out, let’s take a deeper look at a few key ingredients:

Yellow Onions: These are the workhorse of the soup. When caramelized, their natural sugars come out, giving the soup that signature sweetness. Avoid red onions, as they can have a sharper, more astringent flavor.
Heavy Cream: This ingredient is what makes the soup luxuriously creamy. It balances out the richness of the beef broth and the caramelized onions. Don’t substitute with milk-unless you want a thinner, less decadent version.
Beef Broth: The rich, hearty flavor of beef broth is essential in creating the soup’s savory backbone. You can substitute with vegetable broth if you’re looking for a lighter or vegetarian option, but beef broth truly elevates the flavor here.
Swiss and Parmesan Cheese: These cheeses are the perfect combo to top the soup. Swiss melts beautifully, while Parmesan brings a sharp contrast to the creaminess, making each bite even more satisfying.

Expert Tips

Patience is Key: The key to this soup is the slow caramelization of the onions. Don’t rush it! Low and slow is the way to go for that perfect sweetness and depth of flavor.
For Extra Flavor: Try adding a splash of white wine to deglaze the pan after the onions have caramelized. It adds a nice acidity that balances the richness of the soup.
Make Ahead: This soup actually tastes better the next day! Make it ahead of time and refrigerate. The flavors have time to meld together, making it even richer when reheated.
Freezing: If you want to store it for later, you can freeze the soup, but keep in mind that the cream may separate slightly when reheated. Stir it in well to bring it back to life.

Recipe Variations

While this creamy onion soup is a classic, you can easily make some tweaks to suit your personal tastes.

Vegetarian Version: Substitute the beef broth with vegetable broth, and skip the cheese topping if you prefer to make it dairy-free.
Cheese Lovers: Add extra cheese into the soup for a richer flavor. Try Gruyère or Fontina in place of the Swiss for a more complex cheese profile.
Spicy Kick: If you love a little heat, add a pinch of cayenne pepper or a few slices of jalapeños to the soup for some extra warmth.
Herb Variations: If thyme isn’t your favorite herb, try swapping it out with rosemary or sage for a different flavor twist.

Final Words

This creamy onion soup recipe is a perfect comfort food, bringing the hearty richness of caramelized onions and savory broth together in a silky smooth blend. It’s simple, yet indulgent-a dish that feels like a warm hug on a cold day.

By following these steps and tips, you can recreate Outback’s beloved soup at home without a hitch. The beauty of this recipe is its versatility, whether you’re sticking to the classic version or experimenting with your own twists.

Creamy Onion Soup From Outback Recipe