Outbacks Creamy Onion Soup

My wife and I love Outbacks Creamy Onion Soup. I have been working on perfecting this recipe for a few months. After about 6 different batches I was finally able to mimic the recipe to perfectly.

Unlike most onion soups that us a beef broth for the base this one will only use chicken sock. I tried it a few times with beef stock and it just seemed off, so I kept reducing it until I found it tasted better with no beef stock at all.

You will need the following for the soup:

For the stock:
2 quarts of low sodium chicken stock
1/3 cup of Chardonnay
1/2 tsp of salt
1 tsp of black pepper

1 large white onion
2 large yellow onions
or 5 medium onions
some butter for sauteing

For the roux base you will need:
3/4 cup of unsalted butter
1 cup + 2 tbsp of flour
1 1/2 cup of heavy whipping cream
1 cup of Colby cheese + additional cheese for topping when it is done.

To make the stock add all of the stock ingredients listed into a large stock pot and keep just below boiling for about 30 minutes.

You are going to cut the onions into fairly large strips and saute them until they are semi-transparent with almost no crunch to them at all. Keep the temperature medium-low to keep them from burning, and stir the often.

The roux is the harder part to get just right.

1. Melt the butter in a 1 quart pan
2. Add in in the flour and whisk vigorously until it is incorporated into the butter.
3. Keep  whisking. At about 15 minutes into cooking it you will see the roux break and it will not bubble and fluff up nearly as much.  At this point it is almost done it just needs some more color to it. Keep  whisking for about another 10-15 minutes total until it turns a nice golden tan color.
4. Add in the sauteed onions to the stock about 5-10 minutes before adding in the finalized roux, just to take out and remaining crunch that could be remaining.
5. Now you are ready for the heavy whipping cream. Quickly whisk in the heavy whipping cream so it does not scorch. The roux will thicken considerably.
6. Now it is ready to be added to the stock.

After the onions have been added to the stock and the roux is done, whisk everything together and let it simmer for about 5 minutes. Now add the cheese and let it sit for another 10 minutes to blend and melt together.

After simmering, the soup is done and ready to enjoy, just add a small amount shredded cheese to the top to garnish or ever a few rye croutons.