Copycat Walkabout Onion Soup made with onions, cheddar, Velveeta, chicken broth, butter, and milk—a creamy, cheesy comfort classic.
So, let me back up a second. The first time I ever had Walkabout Onion Soup wasn’t at home, it was at Outback Steakhouse, squeezed into one of those booths that are always just a little too snug if you’ve had appetizers. (Which, of course, I had. Because who goes to Outback and skips a blooming onion?)
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Anyway, I remember taking one spoonful of that soup and thinking—oh wow, this tastes like the kind of comfort food my grandma would’ve made if she’d had Velveeta in her pantry. It was creamy, cheesy, full of tender onions, and just… cozy. You know when food makes you feel hugged? That.
Fast forward, I’m in my kitchen with two sad-looking onions and not much else, and I think: maybe I can make my own version. The first attempt? Disaster. Too salty. The second? Bland. But the third time? Magic. I don’t usually brag about soup (because, let’s be honest, soup doesn’t always get the spotlight), but this Copycat Walkabout Onion Soup turned out so good my husband actually ate two bowls and asked if I could pack it for lunch the next day. For him, that’s basically a Michelin star.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Copycat Walkabout Onion Soup Recipe?
Here’s the thing: this isn’t your fancy “let me spend three hours caramelizing onions” soup. It’s not fussy. It’s a grab-what-you-have, throw it together, let-it-simmer kind of meal. That’s why I love this Copycat Walkabout Onion Soup so much—it’s comfort food without the stress.
The onions melt down into sweetness, the broth soaks up that creamy sauce, and then there’s the cheese. Cheddar for a little sharpness, Velveeta for smoothness. (Yes, I know, Velveeta divides people. But in this soup? It just works. Don’t fight it.) Garnish with bacon if you’re feeling extra—it’s not traditional, but who’s keeping track?
And honestly, it’s the kind of soup that feels right in so many situations. Cold evening? Check. Rainy Saturday? Perfect. Random Tuesday when you don’t want to think too hard about dinner? Yep.
Ingredient Notes:
Let’s keep it real simple:
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Yellow onions – They soften and sweeten beautifully when cooked down. Red onions are too sharp here, in my opinion.
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Cheddar cheese – Adds bite. I like sharp cheddar, but mild works if that’s what’s in your fridge.
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Velveeta – Don’t roll your eyes—it makes the texture creamy in a way regular cheese doesn’t. Sometimes processed cheese is the hero.
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Chicken broth + bouillon cubes – The base flavor. Honestly, I’ve used canned broth and homemade, and both work. The cubes just amp it up.
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Butter – Twice. Once for the onions, once for the cream sauce.
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Flour + milk – They team up to thicken the soup. Nothing fancy.
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Bacon (optional) – For garnish. Adds smokiness. Totally skippable if you’re not into it.
How To Make Copycat Walkabout Onion Soup?
Step 1 – Onions in Butter: Slice those onions thin and toss them into a pan with butter. Let them cook until soft and golden. Not too dark, just tender and fragrant. Your house will smell amazing.
Step 2 – Add Broth and Seasoning: Stir in the bouillon cubes, chicken broth, salt, and pepper. Let it bubble away for a few minutes. This is when it starts to taste like something more than just onions in a pot.
Step 3 – Cream Sauce: In another pan, melt butter, whisk in flour, and then slowly add milk. Stir until smooth. This part always feels like science class, but way more fun (and edible).
Step 4 – Cheese Party: Pour the sauce into the onion mixture, then add the Velveeta. Stir until the cheese melts completely. It’s basically alchemy—the soup suddenly goes from plain broth to creamy heaven.
Step 5 – Low and Slow: Turn the heat down low and let it cook gently for about 45 minutes. Stir once in a while. It’ll thicken, the onions will get silky, and you’ll want to dive in early. Resist.
Step 6 – Garnish and Eat: Ladle into bowls, top with shredded cheddar and maybe bacon if you’re in the mood, and dig in.
Want To Save This Recipe?
Storage Options:
This soup keeps surprisingly well. Store it in the fridge for up to 3 days. Just warm it gently on the stove—don’t microwave it on high or the cheese can separate (learned that the hard way). If you want to freeze it, portion into containers and stash for up to 2 months. When you reheat, add a splash of milk to bring back that creamy consistency.
Variations and Substitutions:
Here’s where you can have some fun with this Copycat Walkabout Onion Soup:
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Cheese swap: Swiss or Gruyère gives it more of a French onion twist.
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Veggie broth instead of chicken: Makes it vegetarian-friendly.
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Potatoes added in: If you want a heartier version.
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Skip Velveeta: Try cream cheese or extra cheddar, though it won’t be quite as silky.
What to Serve with Copycat Walkabout Onion Soup?
Soup is usually a sidekick, but this one can stand on its own. Still, here are some good pairings:
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Crusty bread – Perfect for dipping.
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Simple salad – Balances out the richness.
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Grilled cheese sandwich – Double cheese? Always yes.
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Roasted veggies – If you’re feeling guilty about all the cheese.
Frequently Asked Questions:
Can I make it ahead?
Yep. It’s even better the next day. The flavors mellow out overnight.
Do I really need Velveeta?
Need? No. But it’s what makes the texture smooth and creamy. Without it, the soup’s still good, just… different.
Can I use red onions?
Sure, but they’ll give the soup a sharper flavor. Yellow onions are the classic choice here.
And there you go—my take on Copycat Walkabout Onion Soup. It’s cheesy, comforting, and one of those recipes you’ll find yourself making again and again. So tell me—are you topping yours with bacon, or keeping it simple? Either way, I think you’ll love it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Walkabout Onion Soup
Ingredients
Soup Base:
- 2 large yellow onions thinly sliced
- 2 tablespoons unsalted butter
- 2 chicken bouillon cubes
- 1 can about 14 ounces chicken broth
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
Cream Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ teaspoon salt
Cheese and Garnish:
- ½ cup shredded cheddar cheese
- ¼ cup Velveeta cheese
- Cooked bacon crumbled (optional)
- Additional shredded cheese for garnish
Instructions
Prepare the Onions:
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook until they become tender and translucent. Stir occasionally to prevent sticking.
Add Broth and Seasoning:
- Stir in the chicken bouillon cubes, chicken broth, sea salt, and black pepper. Allow the mixture to simmer for 5 minutes, stirring frequently to incorporate the flavors.
Prepare the Cream Sauce:
- In a separate saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour until smooth, then gradually add the milk, continuing to whisk to avoid lumps. Season with ¼ teaspoon salt. Cook until the sauce thickens and coats the back of a spoon.
Incorporate Cheese:
- Add the Velveeta cheese to the onion mixture, stirring until melted. Slowly pour in the cream sauce and combine thoroughly.
Simmer the Soup:
- Reduce the heat to low and allow the soup to cook gently for approximately 45 minutes. Stir occasionally to ensure the consistency remains smooth and the cheese is fully incorporated.
Finish and Serve:
- Ladle the soup into bowls and garnish with shredded cheddar cheese and crumbled bacon if desired. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
