French Onion Soup: Outback's Cheesy Delight Explained

French onion soup is a classic French dish, typically served with a crown of broiled cheese on top. The type of cheese used can vary, but traditionally, it is made with Gruyère, a Swiss cheese that adds a nutty flavour and earthy notes to the soup.

Outback Steakhouse's take on the classic French onion soup, the Walkabout Onion Soup, is a popular choice for those looking to recreate the dish at home. The recipe includes a mix of cheeses, including Velveeta, cheddar, and Colby-Jack, resulting in a creamy and cheesy soup.

Outback's French onion soup recipe

Outback French Onion Soup Recipe

Ingredients:

• 1/2 cup unsalted butter
• 6 large onions, cut into spoon-sized chunks
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• 1 sprig of rosemary, leaves stripped and finely chopped
• Kosher salt and freshly ground black pepper
• 1 cup red or dry white wine (about half a bottle)
• 3 heaping tablespoons all-purpose flour
• A few splashes of Maggi seasoning
• 2 quarts beef broth
• Lawry's Seasoned Salt
• 1 baguette, sliced
• 1/2 pound grated cheese (Gruyère, Colby-Jack, or a mix of cheddar and mozzarella)

Optional Ingredients:

• Sweet onions
• Bacon
• 1/4 cup Velveeta cheese
• 2 chicken bouillon cubes
• 1 can chicken broth
• 1/4 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk

Directions:

• Melt the butter in a large pot over medium heat.
• Add the onions, garlic, bay leaves, thyme, rosemary, and a pinch of salt and pepper. Cook until the onions are soft and caramelized (about 25 minutes).
• Add the wine, bring to a boil, then reduce the heat and simmer until the wine evaporates and the onions are dry (about 5 minutes).
• Remove the bay leaves and thyme sprigs.
• Dust the onions with flour and stir.
• Turn the heat down to medium-low and cook for 10 minutes to get rid of the raw flour taste.
• Add the Maggi seasoning and beef broth, bring the soup to a simmer, and cook for 10 minutes.
• Taste the soup and add Lawry's Seasoned Salt and more pepper, if desired.
• Preheat the broiler.
• Place the baguette slices on a baking sheet in a single layer.
• Sprinkle the slices with grated cheese and broil until bubbly and golden brown (about 3 to 5 minutes).
• Ladle the soup into bowls and float the cheesy croutons on top. Alternatively, you can ladle the soup into bowls, top each with 2 slices of bread, and sprinkle with cheese before placing the bowls in the oven to melt the cheese.

Tips:

• Outback Steakhouse uses large diced onions instead of slices, so cut each onion in half, then into three slices one way and two or three slices the opposite way, depending on the size.
• If you want to reduce the saltiness of the soup, use low-sodium broth, unsalted butter, and skip the salt in the recipe.
• For a creamier soup, substitute Velveeta cheese with a slice of American cheese and a slice of Swiss cheese, and use evaporated milk instead of whole milk.

The best cheese for French onion soup

French onion soup is a classic, comforting dish, perfect for warming you up from the inside out. While there are many variations, the key to a great French onion soup is the cheese. But what type of cheese is best?

Traditionally, French onion soup is topped with a crown of broiled Gruyère. This Swiss cheese adds a nutty, earthy flavour to the soup, complementing the sweetness of the onions. Its ability to grate finely and melt easily without becoming oily makes it an ideal choice. A similar French Alpine cheese, Comté, can also be used, adding caramel notes that complement the onions.

However, there are other options. A blend of Gruyère, mozzarella, and Parmesan gives a stringy, bubbly texture, while still providing a great flavour. Alternatively, a more subtle cheese like Monterey Jack can be used, or even Gouda or Emmental, though these melt quickly and can become oily.

For a truly indulgent, creamy soup, a combination of cheddar and Velveeta can be used, though this may be too salty for some.

So, while there are several options for cheeses to use in French onion soup, the traditional choice of Gruyère is a classic for a reason, adding depth and richness to this simple, hearty dish.

How to make Outback's French onion soup

Outback French Onion Soup is a delicious, hearty soup that can be made at home with the right ingredients and techniques. Here is a guide on how to make Outback French Onion Soup:

Ingredients:

First, gather your ingredients. For this recipe, you will need:

• Butter (unsalted)
• Large onions
• Garlic cloves
• Bay leaves
• Fresh thyme sprigs
• Rosemary sprig
• Kosher salt
• Freshly ground black pepper
• Red or dry white wine
• All-purpose flour
• Maggi seasoning
• Beef broth
• Lawry's Seasoned Salt
• Baguette
• Grated Gruyere cheese

You may also want to add some croutons or shredded cheese for garnish.

Preparing the Onions:

Start by preparing your onions. Outback typically uses a large dice for their onions, so cut the onions into spoon-sized chunks. Remove the tops and stems, then cut each onion half into three slices one way and two or three slices the opposite way. This ensures the onions fit nicely into a spoon without spilling over.

Cooking the Onions:

In a large pot over medium heat, melt the butter. Add the onions, garlic, bay leaves, thyme, rosemary, salt, and pepper. Cook this mixture until the onions are soft and caramelized, which should take around 25 minutes.

Adding Wine and Flour:

Once the onions are caramelized, add the wine and bring it to a boil. Reduce the heat and simmer until the wine has evaporated and the onions are dry, which should take about 5 minutes. Remove the bay leaves and thyme sprigs. Now, dust the onions with flour and stir it in. Turn the heat down to medium-low and cook for another 10 minutes to cook out the raw flour taste.

Adding Broth and Seasoning:

Add the Maggi seasoning and beef broth to the pot, bringing the soup back to a simmer. Cook for an additional 10 minutes. Sprinkle a small amount of Lawry's Seasoned Salt onto the surface, tasting as you go to adjust the seasoning.

Preparing the Bread and Cheese:

When you're ready to serve the soup, preheat your broiler. Arrange slices of baguette on a baking sheet in a single layer. Sprinkle the slices with grated Gruyere cheese and broil until bubbly and golden brown, which should take 3 to 5 minutes.

Assembling the Soup:

Ladle the soup into bowls and float several of the Gruyere croutons on top. Alternatively, you can ladle the soup into bowls, top each with 2 slices of bread, and then sprinkle with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Serving:

Serve the soup immediately while the cheese is still bubbling and enjoy the rich, savory flavors of your homemade Outback French Onion Soup!

French onion soup: a brief history

French onion soup is a popular dish that has existed in various forms for centuries. Here is a brief history of this delicious and hearty meal.

Onions have been a staple food for millennia, and onion soups have been consumed since at least Roman times. In ancient Rome and Greece, onions were abundant and used to make soup by cooking them in water. Medieval recipes for onion soup also exist, with one 14th-century example calling for thinly sliced onions cooked in butter and topped with a pea puree and water or verjus (liquid derived from pressed unripe grapes). Another medieval recipe, published in 1393, includes expensive spices like ginger and saffron, indicating that this version was intended for wealthy households.

In the 17th and 18th centuries, several theories emerge about the origin of French onion soup as we know it today. One story credits King Louis XV, who, while very hungry one night, created the dish using only onions, butter, and champagne. Another claims that the soup was first tasted by Louis XV's father-in-law, the exiled Polish King Stanislas, at an inn in Champagne. He enjoyed it so much that he learned the recipe and later introduced it to the royal court at Versailles.

French onion soup continued to gain popularity in the 18th century, especially in Paris, where it was served in restaurants and became a favourite among the working class. It was also known as a hangover cure, thanks to the use of strong-smelling cheeses like Comté or Gruyère that masked the smell of alcohol.

The modern version of French onion soup, with its signature topping of grated cheese, emerged in the mid-19th century in Les Halles, the large open-air market in Paris. Restaurants around the market served the soup with a generous amount of cheese, grilled to perfection. This dish transcended class distinctions, enjoyed by both the workers of Les Halles and the partygoers of Paris alike.

Today, French onion soup remains a beloved classic, with variations in ingredients and preparation methods. It has spread worldwide, with recipes appearing in Britain, the United States, and beyond. The type of cheese used is often a matter of preference, with Gruyère, Comté, and Emmental being popular choices.

How to store and reheat French onion soup

French onion soup is a hearty, savory dish that can be enjoyed any time of the year. It is typically made with caramelized onions, beef broth, bread (in the form of crostini or croutons), and cheese, often Gruyère, which is layered on top of the soup and broiled until bubbly. If you have leftovers, proper storage and reheating techniques will ensure that you can enjoy your soup again without sacrificing taste or texture.

Storing French Onion Soup

To maintain the best flavor, it is important to store French onion soup properly. For optimal results, store the broth separately from the bread and cheese in an airtight container in the refrigerator. This will help keep the bread from getting soggy and the cheese from becoming too oily. With proper storage, your soup will last up to four days in the fridge.

If you want to keep your soup for a longer period, you can freeze it. Freezing the soup in single-serving containers will allow you to reheat individual portions as needed. The soup can be frozen for up to four months. You can also freeze the bread and cheese separately. Tightly wrap the bread in plastic wrap and aluminum foil to keep out moisture, and follow the same procedure for the cheese. The bread will last about three months, while the cheese can stay fresh for at least two months but may last up to six.

Reheating French Onion Soup

When you're ready to enjoy your stored French onion soup again, simply place the pot of soup on the stove and let it come to a boil. If you're using frozen soup, make sure to thaw it completely before reheating.

If you're adding bread and cheese, the process is similar to when you made the soup fresh. Toast your bread and broil the cheese for serving. Transfer the boiled soup to oven-safe crocks, top each with a slice of bread, and then a layer of cheese. Broil until the cheese is golden and bubbly, which should only take a few minutes.

Alternatively, if you don't want to use the oven, you can reheat the soup in a slow cooker. Add the soup to the cooker and set it to low. It will take about an hour to warm up, and it will stay hot and ready to serve. However, only use this method if the soup is coming straight from the refrigerator. Reheating perishable items like beef broth from frozen in a slow cooker could leave it in the "danger zone" for bacterial growth.

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