My wife and I love Outbacks Creamy Onion Soup. I have been working on perfecting this recipe for a few months. After about 6 different batches I was finally able to mimic the recipe to perfectly.
Unlike most onion soups that us a beef broth for the base this one will only use chicken sock. I tried it a few times with beef stock and it just seemed off, so I kept reducing it until I found it tasted better with no beef stock at all.
Step 1: The Ingredients
You will need the following for the soup:
For the stock:
2 quarts of low sodium chicken stock
1/3 cup of Chardonnay
1/2 tsp of salt
1 tsp of black pepper
1 large white onion
2 large yellow onions
or 5 medium onions
some butter for sauteing
For the roux base you will need:
3/4 cup of unsalted butter
1 cup + 2 tbsp of flour
1 1/2 cup of heavy whipping cream
1 cup of Colby cheese + additional cheese for topping when it is done.