Anyone out there that would have the recipe for walkabout soup it actually Creamy onion soup .Your help would greatly be appreciated!
Thank you
Outback Steakhouse Walkabout Soup
4 servings
2 cups yellow sweet onions, Thinly Sliced
2 tablespoons butter
1 (15 ounces) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, Ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, Cubes, Diced, (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (Below)
cheddar cheese, Shredded (for garnish)
White Sauce:
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk
In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 min. to 45 min.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
Thick White Sauce:
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the sauce pan.
Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
Here’s another…I think they are both ‘Copy Cat’ recipes!
Hopefully one or both taste as good as the Real Thing!!! 
Outback Steak House Walkabout Soup
4 servings
2 hours 5 minutes 5 mins prep
8 cups water
8 beef bouillon cubes
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
3/4 cup all-purpose flour
1 cup heavy cream
1 1/4 cups of shredded cheddar cheese
1/4 cup of shredded monterey jack cheese
heat the water to boiling in a large pot.Add the bouillon cubes and dissolve. Cut the onion into thin slices, then quarter the slices and add to the broth.
Add salt and pepper.
Bring the mixtue back to a boil. Turn down the heat and simmer uncovered for 1 hour while stirring. Sifft the flour into the soup & continue to stir until smooth. Be careful when you stir so you do not tear the onions. As the soup continues to cook any lumps should disslove after 30 minutes or additional simmering. Add the cream and 1 cup of cheddar cheese,continue to simmer the soup for another 5 to 10 minutes. Serve the soup hot after sprinkling a TB of each of the cheeses on top.