Preheat oven to 425 degrees.

Grease a standard 12-cup muffin pan.

In large Dutch oven, cook the bacon 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. 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.

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. Fill each muffin cup halfway with batter and place a cube of cheese in center of each. Bake for 25 minutes, then lower the heat to 350 degrees; bake for 15 minutes more.

Stir in the remaining 1 cup milk into the soup and heat through.

Garnish with bacon and chives.

Serve with the popovers. -----------------------From Everyday with Rachael Ray November 2008