French Onion Chowder

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a large pan, melt the butter over medium heat. Add the sliced onions and cook until they are caramelized and golden brown.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the diced potatoes, salt, and pepper to the pan. Cook for 5 minutes, stirring occasionally.

   Tip: Add a splash of water if the potatoes start to brown too quickly.

4. 4

   Sprinkle the flour over the potatoes and cook for 1 minute, stirring constantly.

5. 5

   Gradually add the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.

   Tip: Stir occasionally to prevent scorching.

6. 6

   Add the heavy cream and grated cheese to the pan. Stir until the cheese is melted and the soup is smooth.

   Tip: Be careful not to let the soup boil too vigorously.

7. 7

   Transfer the soup to a baking dish and sprinkle with breadcrumbs.

   Tip: Bake for an additional 10-15 minutes, or until the top is golden brown and the soup is hot and bubbly.

8. 8

   Garnish with fresh parsley and serve hot.

9. 9

   Ladle the soup into bowls and serve immediately.

10. 10

    Serve with a side of crusty bread or crackers, if desired.