Copy Cat Outback Onion Soup

Contributed by Julie Castle via CopyKat Recipes


  • 2 cups thinly sliced yellow sweet onions

  • 3 Tbsp. butter

  • 1 can (14.5 – 15 oz) chicken broth

  • ¼ tsp salt

  • ¼ tsp fresh ground pepper

  • 2 chicken bouillon cubes

  • ¼ cup diced Velveeta cubes, compressed in measuring cup

  • 1½ to 1¾ cups white sauce


  • Prepare White Sauce.  Set aside.

  • In 2-quart saucepan, place butter and sliced onions.  Cook at low to medium heat, stirring frequently until soft and clear but not brown.

  • Add chicken broth, chicken bouillon cubes, salt, and pepper.  Stir until heat through completely.

  • Add white sauce and Velveeta Cheese.

  • 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 – 45 minutes.

  • Serve with garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.


  • Makes about 4 to 6 servings.

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