(Recipe from Rachael Ray, serves 6 - I made half)

Onion Chowder:

[1 lb sliced bacon, chopped (omitted in this post) + 4 white onions + salt + 1/4 cups flour + 4 cups chicken broth + 1 cups milk + 1/4 cup chives, finely chopped (substituted with parsley)]

Onion & Cheese Popovers:

[3 large eggs (I used 2 small ones) + 2 tablespoon butter, melted + 2 ounces cheddar cheese, grated or cut into small cubes + Onion mixture (read method)]

Preheat oven to 425 degrees

Grease a standard 12-cup muffin pan (6 in this case)

Making the chowder:

Slice the onions

In large Dutch oven or soup pot, cook the bacon (if using) 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 (for the popovers)

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.

Stir in the milk into the soup and leave to simmer on low heat.

Making the popovers:

In a blender, mix the reserved onions, milk, flour, the eggs, butter and 1/4 teaspoon salt until smooth

Fill each muffin cup halfway with batter and place a cube of cheese (or 2 big pinches of grated cheese) in center of each.

Bake for 25 minutes, then lower the heat to 350 degrees; bake for 15 minutes more.

Serve chowder garnished with bacon & chives and with popovers on the side.

Enjoy!