This French Onion Chowder is a warm hug in a bowl! It combines sweet onions, creamy broth, and a sprinkle of cheese on top to make it super comforting.
I love how the onion flavor melds with the creaminess—it’s simply dreamy! Perfect for chilly nights, you might just want to make a big pot of this tasty goodness!
Key Ingredients & Substitutions
Yellow Onions: These onions are your best bet for sweetness. If you don’t have them, you could use sweet onions or even red onions, but they will change the flavor slightly.
White Wine: This adds depth, but feel free to skip it if you prefer. A splash of apple cider vinegar or lemon juice can mimic the acidity without the alcohol.
Beef Broth: For a lighter version, vegetable broth works beautifully. I usually prefer beef broth for a richer taste.
Potatoes: Any starchy potato will do, but I recommend Yukon Gold for their creamy texture. If you’re in a rush or want to skip them, you can add more cream instead.
Gruyère Cheese: It melts wonderfully! If it’s out of reach, Swiss cheese or mozzarella can do the job—but they won’t have the same flavor kick.
How Do I Achieve Perfectly Caramelized Onions?
Caramelizing onions is key to bringing rich flavor to your chowder. It might take some time, but trust me, it’s worth it!
- Start by melting butter with olive oil over medium heat. This prevents the butter from burning.
- Add sliced onions and stir to coat. Cook on low with frequent stirring for about 40 minutes—patience is key!
- Add sugar after 15 minutes to help with the caramelizing process.
You’ll know it’s done when the onions are deep golden brown and sweetly fragrant. This step lays the foundation for your chowder’s flavor!
French Onion Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp sugar
- 1/4 cup dry white wine (optional)
- 4 cups beef broth (or vegetable broth for a lighter version)
- 2 cups water
- 2 large potatoes, peeled and diced
- 1 cup heavy cream
- 1 tbsp fresh thyme leaves (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
For the Cheesy Croutons:
- 4 slices French baguette or crusty bread
- 1 cup Gruyère cheese, shredded (or Swiss cheese)
How Much Time Will You Need?
This hearty French Onion Chowder takes about 15 minutes for preparation and around 1 hour total to cook, including the onion caramelization. You’ll get a beautifully rich dish that’s perfect for chilly days!
Step-by-Step Instructions:
1. Caramelizing the Onions:
Start by heating the butter and olive oil in a large pot or Dutch oven over medium heat. Once it’s melted and hot, add the sliced onions. Stir to coat the onions with the butter-oil mixture. Cook gently, stirring occasionally for about 40 minutes. This process is where the magic happens! About halfway through, sprinkle the sugar over the onions to encourage caramelization. You’re aiming for deep golden brown onions!
2. Adding Flavor:
Next, add the minced garlic to the pot and stir for another 1-2 minutes, letting its fragrance fill the air. This is the step that adds an extra layer of flavor to your chowder.
3. Deglazing the Pot:
Pour in the white wine, if using. Use a wooden spoon to scrape up any delicious browned bits stuck to the pot—these add depth and flavor to your chowder. Let it simmer for 3-4 minutes until the wine has reduced by half.
4. Building the Base:
Now, add the beef broth and water, along with the diced potatoes and fresh thyme leaves. Stir everything together and bring to a boil. Lower the heat and let it simmer gently for about 15-20 minutes, or until the potatoes are tender.
5. Blending for Creaminess:
Using an immersion blender, carefully blend part of the soup directly in the pot to thicken the chowder. If you don’t have an immersion blender, you can transfer half the soup to a blender, blend it, and then return it to the pot. You want some chunks for texture!
6. Final Touches:
Stir in the heavy cream, and season the chowder with salt and pepper to your taste. Warm it through but avoid boiling after adding the cream.
7. Making the Cheesy Croutons:
While the chowder is warming up, preheat your broiler. Slice the French bread and lay the slices on a baking sheet. Toast them for about 2 minutes per side until golden brown. Top the toasted slices generously with shredded Gruyère cheese and broil until the cheese is melted and bubbly. Keep an eye on it to prevent burning!
8. Serving Up:
To serve, ladle the delicious chowder into bowls, and top with a cheesy crouton. Garnish with extra thyme if desired and a sprinkle of black pepper. Dive into this comforting meal!
Enjoy your rich and creamy French Onion Chowder, complete with cheesy croutons that melt deliciously into each bowl!
Can I Use Different Types of Onions?
Absolutely! While yellow onions are best for sweetness, you can experiment with sweet onions or even red onions, but they may alter the flavor slightly.
Is the White Wine Necessary?
No, it’s optional! If you prefer to omit it, you can substitute a splash of apple cider vinegar or lemon juice to add acidity, or simply skip this step altogether.
Can I Make This Chowder Vegetarian?
Yes, you can! Just swap the beef broth for vegetable broth, and you’re good to go! The flavors will still be rich and satisfying.
How Should I Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream and warm it gently on the stove for the best texture.
