It's a Keeper: Onion Chowder with Cheesy Onion Popovers

Onion Chowder? That was my first reaction when I saw the recipe for Onion Chowder with Cheesy Onion Popovers in Everyday With Rachael Ray by Teri Tsang Barrett. This recipe was in the November 2008 issue of the magazine, but that's no reason not to try it now! I am continuously in awe of all the recipes out there that I need to try - as you can tell from my list in the left hand sidebar, I am doing my best to keep track of which ones are next!

This chowder was just comfort food at its best. If you like chowder and you like french onion soup, then you'll like this recipe. I've never made popovers before, so they were just a little treat.

This recipe isn't intended to be a 30 minute meal, just to warn you. The mag estimates that it takes 20 minutes of prep and 45 minutes of cooking, which I found to be accurate. Here's the recipe with my comments in brackets:


1 pound sliced bacon, chopped [I think 1/2 pound would be enough - there was waaaay to much bacon for just garnish and way too much fat for cooking the onions in.]
4 white onions, chopped
Salt
1 1/4 cups flour
One 32-ounce container chicken broth
2 cups milk
3 large eggs
2 tablespoons butter, melted
2 ounces cheddar cheese, cut into twelve 1/2-inch cubes
1/4 cup finely chopped chives [you could skip this ingredient if you are over garnishes.]

1. Preheat the oven to 425°. Grease a standard 12-cup muffin pan. In a large Dutch oven, cook the bacon over medium heat until crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. [I poured about half the bacon fat out before adding the onions.] 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.

2. Meanwhile, in a blender, mix the reserved onions, 1 cup milk, the remaining 1 cup flour, the eggs, butter and 1/4 teaspoon salt until smooth. Fill each muffin cup halfway with batter and place a cube of cheese in the center of each. Bake for 25 minutes, then lower the heat to 350°; bake for 15 minutes more.

3. Stir the remaining 1 cup milk into the soup and heat through. Garnish with the bacon and chives. Serve with the popovers.

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