Description
A copycat version of Outback Steakhouse’s walkabout soup. This is a creamy onion soup with cheddar. It’s got amazing flavor and is perfect for a chilly evening.
Ingredients
Scale
- 3 Tbsp butter
- 2 large sweet yellow onions, halved and thinly sliced
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 1 tsp white pepper
- 6 cups water
- 3 Tbsp Better than Bouillon Chicken Base
- 1 bay leaf
- 1/2 cup sifted white flour
- 1 cup heavy cream
- 6 ounces (1 1/2 cups) shredded sharp cheddar cheese
- Optional garnishes: extra shredded cheddar, green onions and bacon crumbles
Instructions
- Turn Instant Pot to saute setting. When display says hot add in the butter and swirl around to melt. Add in the onions and baking soda and saute for about 4 minutes until onions start to turn a yellow and release moisture. Turn off Instant Pot.
- Add in the salt, pepper, water, chicken base and bay leaf.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes. When time is up move valve to venting and remove the lid.
- Add the cream to a bowl. Stir a cup of the hot liquid into the cream to temper. Whisk the flour into the mixture a little at a time until a lump-free thick paste forms. Whisk the mixture into the Instant Pot. Turn Instant Pot to saute (“normal”) setting and stir until soup thickens.
- Add the cheese into the Instant Pot and stir until melted. Turn Instant Pot to keep warm setting.
- Ladle into bowls and top garnish with bacon crumbles, green onions and extra shredded cheddar cheese, if desired.
- Category: Soup
- Method: Instant Pot