Outback Creamy Onion Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A copycat recipe of the wonderful cheesy onion soup at Outback; found online. Stores in fridge for up to 2-3 days but does not freeze well. Ingredients:
1 1/4 cups chicken broth |
3 tablespoons cornstarch |
1 teaspoon ground sage |
1 (10 3/4 ounce) can cream of onion soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cream of celery soup |
1/4 cup mozzarella cheese, shredded |
1/4 cup colby cheese, shredded |
1/4 cup provolone cheese, shredded |
Directions:
1. Combine broth, cornstarch, and sage in blender/food processor.
2. In the top pan of a double boiler, combine broth mixture with canned soups.
3. Mix well over medium heat.
4. When warmed through, stir in cheese and heat until melted.
5. Pour into oven-proof bowls.
6. Broil in oven until tops are lightly browned.
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