Name: Vegan Cream of Onions (Walkabout Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: European
Ingredients: 4 tbsp vegan butter (½ stick); 2 medium yellow onions, sliced; 2-3 cloves garlic minced; 2 tbsp all-purpose flour (for gluten-free use chickpea flour); 2 cups vegetable stock; 1-2 bay leaves; Salt & black pepper, taste; ½ tbsp onion powder; ½ tbsp garlic powder; 1 tbsp lemon juice; ½ cup cashew cream (approximately), check notes for instructions; ¼ cup nutritional yeast

This creamy Vegan Cream of Onions is a copycat recipe of the famous Outback Steakhouse Walkabout Soup! This creamy recipe is incredibly easy to make, bursting with rich flavors.

Vegan | Gluten-free | Soy-free

You already know I’m all about childhood chain restaurant classics. It’s Outback Steakhouse time!

Growing up, visiting Outback Steakhouse was a once-a-week thing in my household, at least for a while. It was literally part of our routine. Every Friday we would drive up to my uncle’s beach apartment in Isla Verde and stay there for the weekend. On Sundays, we would go to the airport to watch airplanes depart and then head to Outback for dinner before heading home. My go-to order was the Blooming Onion as an appetizer, the Walkabout Soup & Caesar Salad as mains, and the Chocolate Thunder Down Under for dessert. Not to mention the insane amount of bread while waiting for everything else.

Through the years, that slowly fell out of our routine; I actually think the restaurant closed for some time. And while you can get similar dishes in many other chain restaurants, one of them seemed pretty unique. Nothing else quite hit like their Walkabout Soup (Cream of Onions) and when they came back into business, they’d discontinued it (the audacity)!

And well, eventually I became vegan so I wouldn’t have been able to enjoy it anyways. But that doesn’t mean I didn’t miss it.

The making of: Vegan Cream of Onions (Walkabout Soup)

For years I tried to look for a similar recipe for the Walkabout Soup and to remake my own with no luck. Until I started working on the latest version of my Vegan Broccoli Cheese Soup. When I worked on its base, I realized how insanely similar it smelled and tasted to the Vegan Cream of Onions (Walkabout Soup). It took me waaaaaay back and I instantly knew what to do!

The Walkabout Soup is not only quick & easy to make but also incredibly inexpensive. To make this recipe you’ll need to basically make a large roux with vegan butter and lots of sweet yellow onions & garlic. Afterward, add the vegetable broth, lemon juice, cashew cream (find instructions in notes), and heaps of nutritional yeast. That’s literally it!

To top it off, you can go for some croutons and shredded vegan cheddar cheese. As a side, you can set some Russian Black Bread, Whole Wheat Bread, Sourdough Bread, or even a French Baguette for dipping.

Notes:

To make this recipe gluten-free, substitute all-purpose flour for chickpea flour.
Make cashew cream by blending ¼ cup of cashews and ¼ cup of water (equal parts). Blend until completely smooth, not grainy!
Storage: Store in the fridge for 4 to 5 days, and freezes 100% perfectly for about 3 months).

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Vegan Cream of Onions (Walkabout Soup)

Rating: 5.0/5
( 2 voted )

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 tbsp vegan butter (½ stick)

2 medium yellow onions, sliced

2-3 cloves garlic minced

2 tbsp all-purpose flour (for gluten-free use chickpea flour)

2 cups vegetable stock

1-2 bay leaves

Salt & black pepper, taste

½ tbsp onion powder

½ tbsp garlic powder

1 tbsp lemon juice

½ cup cashew cream (approximately), check notes for instructions

¼ cup nutritional yeast

Procedure

Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.

Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color.

Pour in the veggie stock and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes or until the onions are cooked through.

Remove bay leaf. Then stir in cashew cream and nutritional yeast, and simmer for another minute. Taste and adjust seasoning if needed.

Top with vegan cheddar cheese, and serve alongside bread if desired.

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