Onion Chowder With Cheesy Onion Popovers Recipes

CHEESY VEGETABLE CHOWDER

Steps:

• In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
• Stir in corn, peas and green beans and continue to cook on low heat.
• Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

GREEN ONION-PARMESAN POPOVERS

Steps:

• Preheat oven to 375°F. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining 1/2 cup melted butter. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
• Divide batter among muffin cups. Bake popovers without opening oven until puffed and crusty brown, about 38 minutes for small and 48 minutes for large; turn out of pan and serve hot.

CELERY-ONION POPOVERS

Steps:

• In a large bowl, combine the flour, onion salt and celery salt. Combine the eggs, milk, onion, celery and butter; whisk into the dry ingredients just until blended. Grease and flour the bottom and sides of 9 popover cups; fill two-thirds full with batter., Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 25 minutes longer or until deep golden brown (do not underbake). Immediately cut a slit in the top of each popover to allow steam to escape.

ONION POPOVERS

Steps:

• Preheat oven to 450. Grease 8-10 muffin tins. Heat muffin tins in oven.
• In a blender or food processor, comine eggs, milk, flour, salt, cayenne and onion flakes. Blend until smooth.
• Pour batter into hot tins. Bake 10 minutes.
• Reduce oven temperature to 350. Bake 35 minutes longer, or until the tops of popovers are nicely browned. Serve hot.

EASY CHEESY VEGETABLE CHOWDER

Steps:

• Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
• Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
• Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.

ONION CHOWDER WITH CHEESY ONION POPOVERS

Steps:

• Preheat oven to 425 degres.
• Grease a standard 12-cup muffin pan.
• In large Dutch oven, cook the bacon over medium heat until crisp, about 12 minutes.
• Using a slotted spoon, transfer to paper towels to drain.
• Add the onions to the pot, season with salt and cook for 8 minutes.
• Set aside 1/4 cup of the cooked onions.
• Sprinkle the remaining onions with 1/4 cup flour and cook, stirring, for 1 minute.
• Stir in the chicken broth and bring to a boil, lower the heat and simmer for 8 minutes.
• Meanwhile, in blender, mix the reserved onions, 1 cup milk, the remaining 1 cup flour, the eggs, butter and 1/4 t salt until smooth.
• Fill each muffin cup halfway with batter and place a cube of cheese in center of each.
• Bake for 25 minutes, then lower the heat to 350 degrees; bake for 15 minutes more.
• Stir in the remaining 1 cup milk into the soup and heat through.
• Garnish with bacon and chives.
• Serve with the popovers.