Walkabout Onion Soup Recipe (Outback-Style)

Melt 2 tbsp butter in a large pot. Add the sliced onions and cook over medium-low heat, stirring now and then, until soft (about 15–20 minutes).

Pour in the chicken broth and add the bouillon cubes. Season with salt and pepper. Bring to a gentle boil, then lower the heat and simmer for 35–40 minutes.

In a small saucepan, melt 3 tbsp butter. Stir in the flour and cook for 1–2 minutes. Whisk in the milk a little at a time until smooth; add salt and cook until lightly thickened.

Add the melting cheese pieces to the soup and stir until fully melted.

Stir in the white sauce, starting with 1 1/2 cups. If you want it a bit thicker, add more until you reach about 1 3/4 cups.

Warm the soup for 2–3 more minutes without boiling hard, then check the consistency. Ladle into bowls and top with shredded cheddar if you like; serve hot.