Onion Chowder with Cheesy Onion Popovers
Onion Chowder with Cheesy Onion Popovers takes about 55 minutes from beginning to end. This recipe serves 6 and costs $2.06 per serving. One portion of this dish contains roughly 21g of protein, 42g of fat, and a total of 596 calories. If you have milk, chicken broth, white onions, and a few other ingredients on hand, you can make it. 108 people were impressed by this recipe. It works well as a main course. It is brought to you by Taste and Tell Blog. Overall, this recipe earns a solid spoonacular score of 56%. If you like this recipe, you might also like recipes such as Celery-Onion Popovers, Caramelized Onion and Swiss Popovers, and Onion Pakora , How to make Onion Pakoras | Onion Fritters.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 pound sliced bacon, chopped
2 tablespoons butter, melted
2 ounces cheddar cheese, cut into 12 1/2-inch cubes
1 32-ounce container chicken broth
1/4 cup finely chopped chives
2 large eggs
1 1/4 cups flour
2 cups milk
salt
4 white onions, chopped
Equipment:
slotted spoon
paper towels
dutch oven
muffin tray
oven
blender
pot
Cooking instruction summary:
Preheat oven to 425 degrees.Grease a standard 12-cup muffin pan.In large Dutch oven, cook the bacon over medium heat until crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Add the onions to the pot, season with salt and cook for 8 minutes. Set aside 1/4 cup of the cooked onions. Sprinkle the remaining onions with 1/4 cup flour and cook, stirring, for 1 minute. Stir in the chicken broth and bring to a boil, lower the heat and simmer for 8 minutes.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. Fill each muffin cup halfway with batter and place a cube of cheese in center of each. Bake for 25 minutes, then lower the heat to 350 degrees; bake for 15 minutes more.Stir in the remaining 1 cup milk into the soup and heat through.Garnish with bacon and chives.Serve with the popovers. -----------------------From Everyday with Rachael Ray November 2008
Step by step:
1. Preheat oven to 425 degrees.Grease a standard 12-cup muffin pan.In large Dutch oven, cook the bacon over medium heat until crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain.
2. Add the onions to the pot, season with salt and cook for 8 minutes. Set aside 1/4 cup of the cooked onions. Sprinkle the remaining onions with 1/4 cup flour and cook, stirring, for 1 minute. Stir in the chicken broth and bring to a boil, lower the heat and simmer for 8 minutes.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. Fill each muffin cup halfway with batter and place a cube of cheese in center of each.
3. Bake for 25 minutes, then lower the heat to 350 degrees; bake for 15 minutes more.Stir in the remaining 1 cup milk into the soup and heat through.
4. Garnish with bacon and chives.
5. Serve with the popovers. -----------------------From Everyday with Rachael Ray November 2008
Nutrition Information:
covered percent of daily need
