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Outback-Style Creamy Onion Soup
Rachel Kim

Outback-Style Creamy Onion Soup

This is not French onion soup. The onions cook pale and soft before meeting a light cream broth, then cheddar melts through the base. Keep the heat low after the cheese goes in or the soup breaks.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 large yellow onions thinly sliced
  • 4 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 6 oz mild cheddar cheese freshly shredded

Method
 

  1. Melt the butter in a Dutch oven over medium-low heat and add the onions and salt.
  2. Cook for 20 to 25 minutes until very soft and pale gold without deep browning.
  3. Stir in the flour for 2 minutes, then whisk in the broth and milk.
  4. Add the black pepper and nutmeg and simmer for 10 minutes until lightly thickened.
  5. Blend one quarter of the soup to smooth the base while leaving onion strands visible.
  6. Remove from direct heat, stir in the cheddar and warm gently to 165°F.