A good copy of the outback
In 2 quart sauce pan place 3 tablespoons butter and onions. Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth, bouillon, salt, pepper and stir until completely heated through.
Add white sauce and velvety. Simmer on medium heat until cheese is melted and all are blended.
Turn to low heat and cook for another 30 to 45 minutes.
Serve with garnish.
Melt butter over medium heat. Add flour and salt. Mix well and simmer to a roux. Heat for 3 to 5 minutes. Add milk, stirring constantly. Bring to a simmer until thickened.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (477g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 402 (70%)|
|Amt Per Serving||% DV|
|Total Fat 44.7g||60 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 161.1mg||50 %|
|Sodium 799.7mg||28 %|
|Potassium 337mg||9 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 12.8g|
|Protein 30g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 576
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