OUTBACK STEAKHOUSE WALKABOUT ONION SOUP

Get a pan that’s about 2 quarters and put the sliced onions along with 3 tablespoons of the butter in there.

Cook this at a heat that’s low, letting it stir for a bit until they’re clear and soft, not a brown color

Take the chicken broth and put it in there, the bouillon cubes, the pepper, and the salt, stirring this until everything’s heated up all the way through

Add the Velveeta cheese and the white sauce. Make sure that you have the white sauce looking thick, since it will not have heat on it just yet. Let this simmer until the cheese fully melts and the ingredients are properly blended

Put the temperature on warm, and let this sit to cook for another 30-45 minutes

Serve this with a garnish of parsley

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