There’s something particularly good about ordering soup at a steakhouse when the weather starts to cool down. Outback Creamy Onion Soup has that rich, savory flavor you expect from an onion soup, but with a much smoother and creamier finish.
This homemade version slowly cooks the onions until they’re soft and sweet before turning them into a velvety soup with broth, cream and plenty of melted cheese. It’s comforting enough for a cold evening but simple enough to make without turning dinner into an all-day project.
And if the return of Outback’s creamy onion soup has reminded you how much you missed it, this copycat recipe means you don’t have to wait for your next restaurant visit.
What Makes Outback Creamy Onion Soup Different?
When you hear “onion soup,” French onion soup is probably the first thing that comes to mind.
But this isn’t quite the same thing.
Traditional French onion soup usually has a clear, deeply flavored broth packed with caramelized onions and finished with bread and melted cheese on top. Outback Creamy Onion Soup takes the idea in a different direction.
Here, the onions become part of a thick, creamy base. Instead of a piece of toasted bread floating on top, cheese melts directly into the soup, giving every spoonful a rich and silky texture.
It’s somewhere between classic onion soup and a cheesy cream soup — which is exactly what makes it such good cold-weather comfort food.
The Onion Is the Most Important Ingredient
You don’t need an enormous ingredient list to make a flavorful onion soup, but you do need to give the onions enough time.
Yellow onions work particularly well because cooking them slowly brings out their natural sweetness.
Don’t try to rush this stage by turning up the heat. High heat can brown or burn the edges before the onions have properly softened.
Instead, cook them gently in butter for around 15–20 minutes. You’re looking for onions that are very soft, lightly golden and almost melting into each other.
That slow cooking creates much of the flavor that eventually ends up in the finished soup.
Interestingly, onions have become something of a signature ingredient for Outback. Their famous Bloomin’ Onion has been on the menu since 1988, and Outback says guests order more than 8 million of them each year.
Read the history of Outback’s Bloomin’ Onion
Ingredients You’ll Need
Yellow onions – The star of the recipe. Slice them fairly thinly so they soften evenly.
Butter – Used to slowly cook the onions and gives the soup a richer base.
Garlic – A little garlic adds another savory layer without overpowering the onions.
All-purpose flour – Helps thicken the soup.
Chicken broth – Gives the creamy base more depth. You can substitute vegetable broth if preferred.
Heavy cream – Responsible for that smooth steakhouse-style texture.
Milk – Keeps the soup creamy without making it excessively heavy.
Cheddar cheese – Freshly grated cheese melts much more smoothly than pre-shredded cheese.
Parmesan cheese – Adds a salty, savory finish.
Salt and black pepper – Add gradually and adjust once the cheese has melted.
Paprika – Just a little adds warmth to the finished soup.
How to Make Outback Creamy Onion Soup
1. Slowly cook the onions
Melt the butter in a large saucepan or Dutch oven over medium-low heat.
Add the sliced onions and cook for 15–20 minutes, stirring occasionally, until very soft and lightly golden.
Add the minced garlic and cook for another 30–60 seconds.
2. Make the creamy base
Sprinkle the flour over the onions and stir continuously for about 1 minute.
Slowly pour in the chicken broth while stirring. Doing this gradually helps prevent lumps.
Add the milk and stir again.
3. Simmer
Bring the soup to a gentle simmer.
Cook for approximately 10 minutes, stirring occasionally, until it begins to thicken.
Avoid letting the soup boil aggressively once dairy has been added.
4. Add the cream and cheese
Reduce the heat to low and stir in the heavy cream.
Add the cheddar a little at a time, stirring until melted before adding more.
Stir in the Parmesan, paprika and black pepper.
Taste before adding additional salt because both the broth and cheeses already contain salt.
5. Serve
Once the cheese has completely melted and the soup is smooth and creamy, remove it from the heat.
Let it sit for a couple of minutes before serving.
Add a little extra grated cheese, cracked black pepper or chopped parsley on top if you like.
Should You Blend the Soup?
You don’t have to.
Leaving the onions intact gives the soup more texture and makes their slow-cooked flavor noticeable in every spoonful.
However, if you prefer a particularly smooth soup, use an immersion blender for just a few seconds.
I wouldn’t blend it completely. Leaving a few pieces of onion gives the finished soup much more character.
Turn It Into an Outback-Inspired Dinner
Since you’re already recreating an Outback favorite, you can carry the theme through the rest of dinner.
Serve the soup as a starter and follow it with steak or grilled chicken alongside our Outback Steakhouse Seasoned Rice Recipe. It’s an easy way to turn one copycat recipe into a complete steakhouse-style meal.
Outback’s official menu still features the Bloomin’ Onion, described by the restaurant as a hand-carved onion cooked until golden and served with its signature spicy bloom sauce.
More Restaurant Soups to Try
If cold weather has put you in the mood for restaurant-style soups, try our Saltgrass Baked Potato Soup Recipe next. It’s a much heartier soup made with potatoes, cheese and bacon.
For something tomato-based, our Yard House Tomato Bisque Recipe is another creamy option that’s particularly good when the weather turns cold.
And if you’re planning ahead for the holidays, you already have another Outback recipe on the site: Outback Steakhouse Gingerbread Martini.
How to Store Leftovers
Allow leftover soup to cool before transferring it to an airtight container.
Keep it refrigerated for up to 3 days.
Because this soup contains cream and cheese, reheat it gently over low heat rather than bringing it to a rapid boil. Add a splash of milk or broth if it becomes too thick in the refrigerator.
I wouldn’t make freezing the first choice for this recipe. Cream-and-cheese soups can sometimes separate after freezing and thawing.
Outback Creamy Onion Soup FAQs
Is Outback creamy onion soup the same as French onion soup?
No. French onion soup typically uses a broth-based soup topped with bread and melted cheese. This version has a creamy base with cheese incorporated directly into the soup.
Which onions are best?
Yellow onions are my first choice because they develop a lovely balance of sweetness and savory flavor when slowly cooked.
Can I make the soup vegetarian?
Yes. Replace the chicken broth with a good-quality vegetable broth.
Why isn’t my cheese melting smoothly?
Keep the heat low when adding cheese and use freshly grated cheese where possible. Pre-shredded cheeses often contain anti-caking ingredients that can make cheese sauces and soups less smooth.
Can I make it ahead?
Yes. Prepare the soup a day in advance, refrigerate it and gently reheat it before serving. You may need to add a splash of milk when reheating.
Outback Creamy Onion Soup Recipe
This Outback Creamy Onion Soup copycat combines slowly cooked onions with a rich, cheesy cream base for an easy steakhouse-inspired soup you can make at home.
Ingredients
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1½ cups sharp cheddar cheese, freshly grated
- ½ cup Parmesan cheese, freshly grated
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt, plus more to taste
- Chopped parsley or extra grated cheese, optional for serving
Instructions
- Melt the butter in a large saucepan or Dutch oven over medium-low heat.
- Add the sliced onions and cook for 15–20 minutes, stirring occasionally, until very soft and lightly golden.
- Add the garlic and cook for another 30–60 seconds.
- Sprinkle the flour over the onions and stir continuously for 1 minute.
- Slowly add the chicken broth while stirring to create a smooth base.
- Stir in the milk and bring the soup to a gentle simmer.
- Cook for approximately 10 minutes, stirring occasionally, until slightly thickened.
- Reduce the heat to low and stir in the heavy cream.
- Add the cheddar gradually, stirring after each addition until completely melted.
- Stir in the Parmesan, paprika, black pepper and salt.
- Continue cooking over low heat for another 2–3 minutes. Do not allow the soup to boil.
- Taste and adjust the seasoning if necessary.
- Remove from the heat and allow the soup to rest for 2–3 minutes before serving.
- Garnish with additional cheese, black pepper or parsley if desired.
Notes
Cook the onions slowly rather than trying to brown them quickly. This is where much of the soup's flavor develops.
For the smoothest soup, grate the cheese yourself rather than using packaged pre-shredded cheese.
If the soup becomes too thick, stir in a little additional broth or milk.
For a smoother consistency, briefly blend part of the soup with an immersion blender before adding the cheese.
Nutrition Information:
Yield: 6 Serving Size: Approximately 1½ cupsAmount Per Serving: Calories: 485 kcalTotal Fat: 35 ggSaturated Fat: 22 ggTrans Fat: 1 ggCholesterol: 105 mgmgSodium: 980 mgmgCarbohydrates: 25 ggNet Carbohydrates: 22 g per servinggFiber: 3 ggSugar: 10 ggProtein: 19 gg
