Onion Chowder With Cheesy Onion Popovers

• 1 lb sliced bacon, chopped
• 4 white onions, chopped
• salt
• 1 14 cups flour
• 1 (32 ounce) container chicken broth
• 2 cups milk
• 3 large eggs
• 2 tablespoons butter, melted
• 2 ounces cheddar cheese, cut into 12 1/2-inch cubes
• 14 cup chives, finely chopped

1. Preheat oven to 425 degres.
2. Grease a standard 12-cup muffin pan.
3. In large Dutch oven, cook the bacon over medium heat until crisp, about 12 minutes.
4. Using a slotted spoon, transfer to paper towels to drain.
5. Add the onions to the pot, season with salt and cook for 8 minutes.
6. Set aside 1/4 cup of the cooked onions.
7. Sprinkle the remaining onions with 1/4 cup flour and cook, stirring, for 1 minute.
8. Stir in the chicken broth and bring to a boil, lower the heat and simmer for 8 minutes.
9. Meanwhile, in blender, mix the reserved onions, 1 cup milk, the remaining 1 cup flour, the eggs, butter and 1/4 t salt until smooth.
10. Fill each muffin cup halfway with batter and place a cube of cheese in center of each.
11. Bake for 25 minutes, then lower the heat to 350 degrees; bake for 15 minutes more.
12. Stir in the remaining 1 cup milk into the soup and heat through.
13. Garnish with bacon and chives.
14. Serve with the popovers.

bacon, white onions, salt, flour, chicken broth, milk, eggs, butter, cheddar cheese, chives

Taken from www.food.com/recipe/onion-chowder-with-cheesy-onion-popovers-332129 (may not work)