Updated: Dec 3, 2020
Pan roasted onions create an earthy, yet sweet flavor, matched by the sharp cheddar cheese, for a creamy, flavor-rich hearty chowder.
Prep Time: 20 minutes Yield: 6 servings
2 pounds (approx 3 large) yellow onions
2 cups chicken stock
1/2 cup half and half
2 cups white cheddar cheese, grated
1 Tbs lemon juice
2 tsp fresh thyme, or 1 tsp dried
1/8 tsp cayenne pepper
1 tsp white pepper
1 tsp. salt, for roasting onions, add additional if needed for final chowder presentation.
Pan Roast Onions: Preheat oven to 425 degrees. Slice and separate onions into 1 inch rings, toss with olive oil, salt, and thyme, place in a single layer on large unlined baking sheet. Bake on center oven rack for 30 minutes, remove from oven to flip onions over to other side, bake an additional 30 minutes. Let cool slightly while preparing other ingredients.
In medium saucepan over medium heat, combine chicken stock, half and half, and all seasonings except salt. Stir until combined and heated, then slowly whisk in grated cheddar cheese until smooth. Add all onions to mixture.
Using immersion blender, puree soup, leaving some onion pieces intact for texture.
Serve topped with toasted bread cubes.