Outback Onion Soup Recipes

Steps:

• In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
• Cook at low to medium heat stirring frequently until soft and clear but not brown.
• Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
• Turn temperature to warm and let cook for additional 30 to 45 minutes.
• Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
• Thick White Sauce:.
• In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
• Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
• Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Steps:

• Combine broth, cornstarch, and sage in blender/food processor.
• In the top pan of a double boiler, combine broth mixture with canned soups.
• Mix well over medium heat.
• When warmed through, stir in cheese and heat until melted.
• Pour into oven-proof bowls.
• Broil in oven until tops are lightly browned.

Steps:

• 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.

Steps:

• For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
• In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
• Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.

Steps:

• WHITE SAUCE: In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup. SOUP: In 2-quart sauce pan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 to 45 minutes. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.