Outback Steakhouse Walkabout Soup Reduced-Fat copycat recipe by Todd Wilbur
Zoom image

Outback Steakhouse Walkabout Soup Reduced-Fat

Score: 5.00. Votes: 1
In stock (1 item available)
  • $0.00

Restaurateurs Chris Sullivan, Robert Basham, and Timothy Gannon knew they wanted an Australian theme for their new steakhouse and hunkered down to come up with a name. Robert's wife Beth pulled out her lipstick and started writing names on a mirror. "Outback" jumped out as the best name among the choices. While looking for Windex a little later, the group wondered why they didn't bother to look for a pen and a piece of paper.

This creamy onion soup has become a favorite item on the Outback menu. With this formula, you'll get all the flavor of the original with only one-third the fat.

Nutrition Facts
Serving size–1 cup
Total servings–8
Calories per serving–144 (Original–230)
Fat per serving–5.8g (Original–17g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

This recipe is available in

Get This

  • 7 cups water
  • 5 beef bouillon cubes
  • 3 medium-size white onions
  • 2 cups reduced-fat milk (2% fat)
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1 cup water
  • 1 cup reduced-fat shredded Cheddar cheese
  • 1/4 cup reduced-fat shredded Cheddar cheese
  • 1/4 cup Hormel Real Bacon Pieces
  • 1 to 2 green onions, sliced
  • Do This
    • Restaurant/Brand
      Outback Steakhouse
    • Instructions

      1. Combine 6 cups of water with the 5 beef bouillon cubes in a large saucepan over medium/high heat. Heat until the bouillon cubes have dissolved.

      2. Cut the onions into thin slices, then quarter the slices.

      3. Add the onions to the broth, reduce heat, and simmer for 15 minutes.

      4. Add the milk to the pan. Add the sugar, salt, and pepper.

      5. Combine flour with 1 cup water in a small bowl or cup, and stir until smooth. Stir the soup while adding this mixture to the pan.

      6. Crank the heat back up to high, add the reduced-fat cheddar cheese to the pan, and stir. Bring the mixture back to boiling. Once the soup begins to boil, reduce the heat and simmer for 15 to 20 minutes or until it's very thick.

      7. Spoon 1 cup of soup into a bowl, and garnish with about 1/2 tablepoon each of Cheddar cheese, bacon pieces, and chopped green onion.

      Makes 8 servings.

Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
1 customers
0 customers
0 customers
0 customers
0 customers
Angela Humenyi
Nov 8, 2017, 12:51

I've been making this every year on Thanksgiving and my family just loves it.. it's easy to make and delicious!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>