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French Onion Chowder

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This French Onion Chowder transforms the deep, sweet flavor of caramelized onions into a rich, creamy, and hearty meal. With tender potatoes, savory broth, and a golden, cheesy baguette topping, this chowder is thicker and more comforting than traditional onion soup. Perfect for chilly evenings, this French onion chowder delivers classic flavor with satisfying texture in every spoonful.

Ingredients

  • 3 large yellow onions, thinly sliced

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 4 cups beef broth or chicken broth

  • 2 medium russet potatoes, peeled and diced

  • ½ cup heavy cream

  • 1 teaspoon fresh thyme leaves

  • Salt, to taste

  • Black pepper, to taste

  • Baguette slices, toasted

  • 1 cup shredded Gruyère or Swiss cheese

Instructions

  • Caramelize Onions:
    In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat.
    Add sliced onions and cook slowly for 30–40 minutes, stirring occasionally, until deeply golden and caramelized.

  • Add Garlic:
    Stir in minced garlic and cook for 1 minute until fragrant.

  • Add Flour:
    Sprinkle flour over onions and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.

  • Add Broth & Potatoes:
    Gradually pour in broth while stirring to prevent lumps.
    Add diced potatoes and thyme. Bring to a gentle simmer.

  • Cook:
    Simmer for 15–20 minutes, until potatoes are tender.

  • Finish with Cream:
    Stir in heavy cream. Season with salt and pepper. Simmer for 5 more minutes.

  • Add Topping:
    Toast baguette slices. Ladle chowder into oven-safe bowls, top with toasted bread and shredded cheese, and broil until cheese is melted and bubbly.

  • Serve:
    Serve hot and enjoy.

Notes

  • Cook onions slowly for best flavor—don’t rush caramelization.

  • Blend part of the chowder for a thicker consistency if desired.

  • Vegetable broth can be used for a vegetarian version.

  • If soup thickens too much, add a splash of broth or cream when reheating.

  • Broil bread and cheese separately if oven-safe bowls are unavailable.

Find it online: https://cookibly.com/french-onion-chowder/