Onion Chowder With Cheesy Onion Popovers

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This recipe is from Rachael Ray.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degres.
  2. Grease a standard 12-cup muffin pan.
  3. In large Dutch oven, cook the bacon over medium heat until crisp, about 12 minutes.
  4. Using a slotted spoon, transfer to paper towels to drain.
  5. Add the onions to the pot, season with salt and cook for 8 minutes.
  6. Set aside 1/4 cup of the cooked onions.
  7. Sprinkle the remaining onions with 1/4 cup flour and cook, stirring, for 1 minute.
  8. Stir in the chicken broth and bring to a boil, lower the heat and simmer for 8 minutes.
  9. Meanwhile, in blender, mix the reserved onions, 1 cup milk, the remaining 1 cup flour, the eggs, butter and 1/4 t salt until smooth.
  10. Fill each muffin cup halfway with batter and place a cube of cheese in center of each.
  11. Bake for 25 minutes, then lower the heat to 350 degrees; bake for 15 minutes more.
  12. Stir in the remaining 1 cup milk into the soup and heat through.
  13. Garnish with bacon and chives.
  14. Serve with the popovers.