Onion Chowder With Cheesy Onion Popovers

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb sliced bacon, chopped
• 4 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

Recipe

• 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.