Outback Steakhouse Walkabout Soup

This gluten-free Outback Steakhouse Walkabout soup recipe walks you through the creamy onion base, cheese, and step-by-step method at home.

The first time I tried to recreate this gluten-free Outback Steakhouse Walkabout soup recipe, I rushed the onions and ended up with a thin, watery pot that tasted nothing like the real thing. Well, that failure taught me exactly why patience matters here.

Have you ever craved a restaurant soup that quietly disappeared from the menu? That’s basically what happened with this cheesy onion soup, and it’s why so many home cooks keep chasing a copycat version.

This recipe leans on slowly simmered onions, a simple cornstarch slurry instead of a wheat-based roux, and a blend of sharp cheddar and Monterey Jack for that same rich, velvety finish. It’s a forgiving recipe once you understand the two or three steps that actually matter.

Why You’ll Love This Gluten-Free Outback Steakhouse Walkabout Soup

• The texture turns out thick and velvety, almost as smooth as a good queso, without any wheat flour involved.
• It’s a beginner-friendly recipe. There’s no roux to master, just a simple whisked slurry.
• It reheats beautifully, which makes it a solid make-ahead option for busy weeknights.
• It works especially well for chilly evenings or as a starter before a bigger holiday meal.

The Secret to Perfect Gluten-Free Outback Steakhouse Walkabout Soup Recipe

• Simmering the onions low and slow for a full hour breaks down their natural sugars, giving the broth real depth instead of a flat, watery flavor.
• Using a cornstarch slurry instead of a flour-based roux keeps the whole gluten-free soup recipe safe while still giving you a glossy, thick consistency.
• Adding the cornstarch slurry near the end of cooking, rather than simmering it for a long stretch, is what keeps the starch from breaking down and thinning back out.
• Keeping the heat low once the dairy goes in prevents the cheese from separating or turning grainy, which is one of the most common mistakes in cheese-based soups.

Ingredients For Outback Steakhouse Walkabout Soup

Broth Base

• 10 cups gluten-free low-sodium chicken stock
• 1/4 cup gluten-free white cooking wine
• 2 bay leaves

Onions

• 2 large sweet yellow onions, quartered and thinly sliced
• 1 large white onion, quartered and thinly sliced

Gluten-Free Thickener

• 1/2 cup cornstarch
• 1/2 cup cold water

Dairy

• 1 cup heavy cream
• 1 cup shredded extra-sharp cheddar cheese, plus more for garnish
• 1/2 cup shredded Monterey Jack cheese, plus more for garnish

Seasoning

• Salt, to taste
• Freshly ground black pepper, to taste

Servings: 8.

Instructions For Outback Steakhouse Walkabout Soup

1. Add the chicken stock, white cooking wine, bay leaves, sweet yellow onions, and white onion to a large stockpot.
2. Bring to a boil over high heat, then reduce the heat to a gentle simmer.
3. Simmer uncovered for about 1 hour, allowing the onions to become very tender and sweet, with a warm, savory aroma filling the kitchen.
4. Remove and discard the bay leaves.
5. In a small bowl, whisk together the cornstarch and cold water until completely smooth. Pro tip: whisking the slurry separately, rather than dumping dry cornstarch straight into the pot, is what prevents lumps.
6. Slowly whisk the cornstarch slurry into the simmering soup. Continue cooking for 3 to 5 minutes, stirring frequently, until the soup thickens. A cornstarch slurry is best added near the end rather than simmered for a long time.
7. Reduce the heat to low. Stir in the heavy cream, cheddar cheese, and Monterey Jack cheese.
8. Continue stirring gently until the cheeses are completely melted and the soup turns smooth and creamy. Do not boil after adding the dairy and cheese, since high heat can cause the cheese to separate.
9. Season with salt and freshly ground black pepper to taste.
10. Ladle into bowls and garnish with additional shredded cheddar and Monterey Jack cheese.
11. Serve hot with certified gluten-free crusty bread if desired.

Make It Your Own

If you want a lighter version, swap the heavy cream for half-and-half. The soup will be slightly less rich, but it still comes out plenty creamy for this gluten-free soup recipe.

You know, swapping in a mix of Gruyere and cheddar gives the soup a deeper, more complex flavor if you want something a little fancier than the classic Outback Steakhouse version.

If cornstarch isn’t something you keep on hand, arrowroot powder works as a substitute at roughly the same ratio. It creates a similar glossy thickness without any gluten risk.

Want a bit of heat? A small pinch of cayenne stirred in with the seasoning adds warmth without overpowering the sweet caramelized onion flavor.

Common Problems & Solutions

Problem: The soup turns out thin instead of thick. Solution: Make sure your cornstarch slurry is fully dissolved before adding it, and let the soup simmer the full 3 to 5 minutes afterward so the starch has time to activate.

Problem: The cheese turns grainy or separates. Solution: Keep the heat low once the dairy and cheese go in, and stir gently rather than boiling. High heat is almost always the cause of a broken, oily texture.

Problem: The onions taste sharp instead of sweet. Solution: Give them the full hour of simmering time. Man, oh man, rushing this step is the single biggest reason a copycat onion soup falls flat.

Problem: The soup tastes flat overall. Solution: Season at the very end, after the cheese is fully melted in, since the cheese itself adds a good amount of salt already.

Storage & Meal Prep

Method	Duration	Notes
Counter	2-3 days	Airtight container
Fridge	5-7 days	Bring to room temp
Freezer	2-3 months	Wrap individually

Reheat this soup gently on the stovetop over low heat, stirring often so the cheese doesn’t separate. A splash of extra stock or cream helps loosen it back up if it thickened too much in the fridge.

For a no-waste idea, use leftover soup as a base for a quick baked potato topping or a creamy sauce over roasted vegetables.

FAQs About Outback Steakhouse Walkabout Soup

Serving Suggestions

This soup makes a cozy starter for a Thanksgiving spread, served in small cups before the main meal. Pair it with something bright and fresh, like gluten-free Italian grinder cucumber cups, to balance out the richness.

For a heartier dinner, serve it alongside gluten-free garlic herb salmon sheet pan for a complete, comforting meal.

Give It a Try

I hope this gluten-free Outback Steakhouse Walkabout soup recipe brings back some of that cozy, cheesy comfort without any of the gluten worry. If you make it, I’d genuinely love to hear how it turned out.

Snap a photo, save it to Pinterest, and leave a comment below with any swaps you tried. Your feedback helps me keep this recipe as accurate and helpful as possible for other gluten-free cooks.