Onion Chowder With Cheesy Onion Popovers

This recipe is from Rachael Ray.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  lb  sliced bacon, chopped
• 4  white onions, chopped
•  salt
• 1 1⁄4 cups flour
• 1 (32 ounce) container chicken broth
• 2  cups milk
• 3  large eggs
• 2  tablespoons butter, melted
• 2  ounces cheddar cheese, cut into 12 1/2-inch cubes
• 1⁄4 cup chives, finely chopped

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.