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French Onion Chowder l SimplyScratch.com #frenchonion #chowder #soup #homemade #fromscratch #potatoes #onions

French Onion Chowder

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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.
Course Soups & Stews
Cuisine American, French
Keyword chowder, coconut curry chicken soup, French onion, homemade soup, soup, vegetarian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 384
Author Laurie McNamara

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
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.

Nutrition

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