Cream of Caramelized Onion and Cheese Chowder with Homemade Croutons
Prep time: 
Cook time: 
Total time: 
Yield: About 4 servings
  • 3 tablespoons butter
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme (or 1½ teaspoon fresh minced thyme leaves)
  • 3 tablespoons all-purpose flour
  • 1½ cups (355 ml) low-sodium chicken or vegetable stock, or water
  • 2 cups (475 ml) milk, at room temperature (whole or low-fat is fine)
  • 1 bay leaf
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • ½ teaspoon Worcestershire sauce
  • 3 oz (85 g) Emmental cheese, shredded
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup of small, stale bread cubes
  • 1 pinch salt
  • 1 pinch pepper
  1. For the chowder, heat the butter in a medium saucepan over medium heat; when the butter is melted, add the onion. Cook until the onion is deep caramel in color, about 15 to 20 minutes, stirring occasionally. Add a splash of water or turn the heat down a little at any time if the onion or the pan starts to get too dark.
  2. Once the onions are caramelized, add the garlic and thyme and cook 30 seconds more, stirring constantly.
  3. Add the flour and cook 1 minute more, then slowly whisk in the chicken stock and milk. Stir in the bay leaf salt, pepper, and Worcestershire sauce. Bring to a boil, whisking occasionally, and then turn off the heat.
  4. Off the heat, stir in the cheese until melted.
  5. Remove the bay leaf and carefully puree the soup in a blender or food processor until smooth, working in batches if it doesn’t all fit at once. Taste and add additional salt and pepper as desired.
  6. For the croutons, heat the butter and oil in a medium skillet over medium to medium-high heat; add the bread cubes, salt, and pepper, and stir to coat the bread. Cook until the bread is crisp and golden, about 3 to 4 minutes, stirring constantly.
  7. Serve the soup with the croutons on top.
Recipe by An Edible Mosaic™ at