Two soups collide in this French Onion Chowder. Onions are slowly cooked until caramelized and tender, then combined with fresh thyme, garlic and potatoes in a creamy rich broth. This recipe yields 10 cups or serves about 6.
As I sit and wait for the Michigan weather to get its act together and warm up, I’m still enjoying soup. I made this chicken soup recipe two weeks in a row, and then for some change I morphed two recipes 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. Imagine those glorious onions along with tender potatoes, garlic and fresh thyme in a creamy broth. It’s everything I love in life.
It’s heaven in a bowl, I tell you.
To Make This French Onion Chowder You Will Need:
- unsalted butter
- extra light olive oil
- sweet onions
- kosher salt
- fresh thyme leaves
- dry white wine
- russet potatoes
- all-purpose flour
- low-sodium chicken broth or vegetable broth
- heavy cream
- bay leaves
- freshly grated Parmesan cheese
- ground black pepper
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 diced potatoes and sprinkle in the flour.
Next, stir and cook the flour for 2 minutes before pouring in the chicken broth.
Next, pour in the heavy cream and add in the bay leaves. 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 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 bay leaves and add in the parmesan cheese. Next, taste and season with kosher salt, freshly ground black pepper 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.
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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 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
- 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 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.
- Remove bay leaves and add parmesan cheese. Taste and season with kosher salt and freshly ground black pepper.*
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