Ingredients:4 large onions, thinly sliced1/4 cup (1/2 stick) butter1 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon sugar2 tablespoons all-purpose flour4 cups beef broth1 cup chicken broth1/4 cup white wine (optional)1/4 teaspoon dried thyme1 bay leaf1 cup shredded Swiss cheese1 cup shredded provolone cheese4 slices of French bread, toasted and cubedInstructions:In a large pot or Dutch oven, melt the butter over medium heat.Add the thinly sliced onions to the pot. Sprinkle with salt, pepper, and sugar. Cook the onions, stirring frequently, until they are caramelized and golden brown. This can take about 30-40 minutes.Once the onions are caramelized, sprinkle the flour over them and stir well to combine. Cook for another 2-3 minutes, stirring continuously.Pour in the beef and chicken broths, and the white wine if using. Stir to combine and scrape up any browned bits from the bottom of the pot.Add the dried thyme and bay leaf to the pot. Allow the soup to simmer for about 20-30 minutes, allowing the flavors to meld.Preheat your oven’s broiler.While the soup is simmering, ladle it into oven-safe bowls or crocks.Place a few cubes of toasted French bread on top of each bowl of soup.Mix the shredded Swiss and provolone cheeses together, and then sprinkle a generous amount of the cheese mixture over the bread in each bowl.Place the bowls of soup on a baking sheet and put them under the broiler until the cheese is melted, bubbly, and lightly browned.Carefully remove the bowls from the oven (they will be hot), and let them cool slightly before serving.Enjoy your homemade Outback Steakhouse Walkabout Onion Soup!
OUTBACK STEAKHOUSE WALKABOUT ONION SOUP
