(Gloria Pitzer)

In top of double boiler over gently simmering water combine: 1 (10 oz.) can creamy onion soup, 1 (10 oz.) can cream of chicken soup, 1 (10 oz.) can cream of celery soup and 1 (10 oz.) can chicken broth. When piping hot stir in 1/2 c. well shredded Mozzarella, 1/4 c. shredded Colby and 1/4 c. shredded Provolone. Serve in ovenproof bowls, placing soup under broiler briefly to lightly brown the top. Because it is a very thick, slick, smooth onion soup, it's not easily imitated with pantry shelf products, but it comes close. If you want a more authentic version, use the addition of 3 T. cornstarch combined with that 10 ounce can clear chicken broth, in the blender til smooth, BEFORE stirring it into the other canned creamed soup mixture. then you can cut back on the cheese, using only half as much. Leftover soup does not keep well nor does it freeze well. In the refrigerator, covered, I try to use it within 2 or 3 days.
(6 servings)

Creamy Onion Soup Like Outback Steak House recipe is published in our May, 1999 Menu Minder.