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Thread: Outback Steakhouse Restaurant French Onion Soup

  1. #1
    becky7234 Guest

    Default Outback Steakhouse Restaurant French Onion Soup

    This has been discontinued from the restaurant menu! I really need to find the recipe!
    So sad....!

  2. #2
    Join Date
    Jun 2006
    Location
    Toronto, Canada
    Posts
    8,057

    Default Re: Outback Steakhouse Restaurant French Onion Soup

    Welcome to CK Becky - I found this recipe online for Outback. However, I've also included a recipe from Papillon Restaurant in Toronto - they have the absolutely best French Onion soup I've ever tasted. One of my friends would go there and have a large soup for dinner then a small one for dessert.

    Outback Onion Soup

    2 quarts water
    8 cubes beef bouillon, crumbled
    2 large onions, quartered and sliced
    1 teaspoon salt
    1 teaspoon coarsely ground black pepper
    3/4 cup all-purpose flour
    1/2 cup cold water
    1 cup heavy cream
    1 1/2 cups shredded Colby-Monterey Jack cheese

    In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.

    Stir in salt and pepper and simmer 30 minutes more.

    Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
    Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.


    Le Papillon's Onion Soup

    Stock
    3 lb Beef bones
    2 Carrots, chopped
    1 sm Onion, halved
    1/2 Stalk celery, chopped
    1 Bay leaf
    10 c Water

    Soup
    2 lg Spanish onions, sliced
    4 T Butter
    Beef stock (see above)
    2 T Butter blended with 2 Tbsps
    Of all-purpose flour
    Salt and pepper
    Slices of white bread,
    Toasted
    Grated swiss emmental cheese

    Combine all ingredients for soup stock, simmer 5 to 6 hours then
    strain. Discard bones and vegetables. To make soup, saute onions
    sliced 1/4 inch thick in hot butter until softened. Pour in stock
    and simmer gently, covered, for 1 hour. To thicken soup, blend
    butter and flour into paste. Stir into soup and continue simmering
    until thickened, about minutes. Season with salt and pepper. Spoon
    soup into individual bowls, top each with toasted bread. Sprinkle
    with cheese and bake in a 350F oven until cheese has melted, about 5
    to 10 minutes.

  3. #3
    becky7234 Guest

    Thumbs up Re: Outback Steakhouse Restaurant French Onion Soup

    omg....I'm hungry now! Thanks....trying both!

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