French Onion Chowder

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

Cook Time 30

Total Time 1 30

Servings servings

Calories 384

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

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

US Customary - Metric

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