[ad_1]
Two soups collide in this French Onion Chowder. Sliced sweet onions are slowly cooked until caramelized and tender, then they’re combined with fresh thyme, garlic and potatoes and simmer in a creamy rich parmesan broth. This recipe yields 10 cups or serves about 6 (1½ cup) servings.
I’ve waited for the Michigan weather to get its act together so I can declare soup season.
And now that the weather has dipped ever so slightly to the cooler side, I make one soup a week at the least. Six years ago I morphed two of my favorite recipes together in order to create this gorgeous and lusciously rich soup. First of all, who doesn’t love caramelized onions? Onions slowly cooked until the sugars are released and caramelize. Now imagine those rich and flavorful caramelized onions along with tender potatoes, garlic and fresh thyme in a creamy parmesan broth.
It’s everything I love in life and basically heaven in a bowl.
To Make This French Onion Chowder You Will Need:
- unsalted butter – Lends fat, flavor and aids in softening and browning the onions.
- extra light olive oil – Same as butter but helps raise the smoke temperature of the butter so it won’t burn.
- sweet onions – Due to their high sugar content, when caramelized, become deeply flavorful and tender.
- kosher salt – Enhances flavors and also helps soften the onions, by removing moisture, when cooking.
- garlic – Lends distinct punchy flavor.
- fresh thyme leaves – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
- dry white wine – Like sauvignon blanc or chardonnay.
- russet potatoes – Roughly peeled and chopped.
- all-purpose flour – Used for thickening the soup.
- parmesan cheese rind (optional) – If you have a parmesan rind add it in when simmering the soup
- low-sodium chicken broth – Or substitute with vegetable broth
- heavy cream – Lends richness and adds creaminess.
- bay leaves – Adds a somewhat of a subtle minty or pine-y flavor with hints of black pepper.
- Parmesan cheese – Use freshly grated for best results.
- freshly ground black pepper – Adds some subtle bite and flavor.
Start by slicing 2 pounds of sweet onions 1/4-inch thick.
Next heat 4 tablespoons of butter in a large dutch oven over medium-high heat.
Then add in the onions and 3/4 teaspoon of kosher salt, toss, cover and cook for 5 minutes undisturbed. After the 5 minutes, remove the lid and cook on medium-low heat for 40 minutes, stirring every 5 minutes.
The end goal being super tender caramelized onions. YUM!
This is what the onions should look like after 20 minutes.
And then this is what the onions should look like at the 40 to 45 minute mark. Caramelized and smelling mouth-watering.
Next, add in the minced garlic and fresh thyme and cook for a minute or two.
Then pour in the wine and simmer until the wine is reduced by half.
Then add in the 2 russet potatoes that have been roughly peeled and chopped.
And then sprinkle in 1/4 cup flour.
Stir and cook the flour for 2 minutes.
Next pour in 8 cups of low-sodium chicken broth.
Next, pour in 3/4 cup of heavy cream.
Add in 2 bay leaves.
NOTE: If you have a parmesan rind add it in now and remove it when simmering the soup has thickened.
Then cover and heat on medium-high bringing the soup to a low-boil. Next uncover the pot, reduce the heat to medium to medium-low and cook for 20 to 25 minutes OR until the potatoes are thoroughly cooked through and soup has thickened.
Furthermore, I’ve made this a few times and if the soup doesn’t thicken up enough or (more likely) I’m lacking in patience, I will make a cornstarch slurry. Typically I mix up 2 tablespoons cornstarch mixed with 2 tablespoons water and stir it into a bubbling soup.
Lastly, remove the parmesan rind (if using) and bay leaves and discard before stirring in 1/3 cup freshly grated parmesan cheese. Next, taste and season with kosher salt, freshly ground black pepper to your taste and ladle the piping hot soup into bowls.
Finally, serve with extra freshly ground black pepper and then maybe a piece of crusty bread for dunking. Because soup is always better with bread.
Click Here For more homemade soup recipes!
Enjoy! And if you give this French Onion Chowder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
French Onion Chowder
- 4 tablespoons unsalted butter
- 1 teaspoon olive oil, extra light
- 2 pounds sweet onions
- 4 cloves garlic
- 1 teaspoon thyme leaves, chopped
- 1/3 cup dry white wine
- 2 medium to large potatoes, any, coarsely peeled and chopped (I used russet)
- 1/4 cup all-purpose flour
- 8 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 1 parmesan cheese rind, optional
- 2 bay leaves
- 1/3 cup Parmesan cheese, freshly grated
- kosher salt, to taste
- black pepper, freshly ground, to taste
-
Place butter and olive in a dutch oven and heat on medium-high heat. Once melted add sliced onions with a pinch of kosher salt. Toss the onions in the butter and oil, cover and cook un disturbed for 5 minutes.
-
Remove the lid, stir and reduce the heat to medium-low heat. Cook for 40 to 45 minutes stirring every 5 minutes until deeply golden brown.
-
Once the onions have caramelized, add in garlic and thyme and cook for 1 to 2 minutes. Then add in wine and cook for an additional 1 to 2 minutes or until reduced by half.
-
Next add in the potatoes and flour, and cook for 2 minutes before pouring, while stirring, in the chicken broth and heavy cream.
-
Add the parmesan rind (if using) and bay leaves, cover and heat on medium-high bringing the soup to a low-boil. Then uncover and reduce the heat to medium to medium-low and cook for 20 to 25 minutes OR until the potatoes are thoroughly cooked through. (see recipe notes)
-
Remove rind and bay leaves and add parmesan cheese. Taste and season with kosher salt and freshly ground black pepper.*
-
Ladle soup into bowls and top with freshly ground black pepper if desired.
Note: I’ve made this a few times and if the soup doesn’t thicken up enough or I’m lacking in patience, I will make a cornstarch slurry. For this soup, I mix up 2 tablespoons cornstarch mixed with 2 tablespoons water and stir it into a bubbling soup.
Serving: 1.5cups, Calories: 384kcal, Carbohydrates: 34g, Protein: 12g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 213mg, Potassium: 804mg, Fiber: 3g, Sugar: 9g, Vitamin A: 735IU, Vitamin C: 23mg, Calcium: 146mg, Iron: 2mg
This recipe was originally posted on March 18th, 2019 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.
[ad_2]
Laurie McNamara
Source link
