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.

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.

Laurie McNamaraمصدر