“This recipe is from Rachael Ray.”
1hr 5mins

Ingredients Nutrition


  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.

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