Send to printer

Swiss Onion Fondue Soup with Pesto Crisps

Prep Time: 15

Cook Time: 10

Serves: Serves: 4

Ingredients

• 2 Tbsp. vegetable oil or butter
• 2 large yellow onions, thinly sliced
• 1 tsp. minced garlic
• 2 tsp. sugar
• 3 cups chicken broth, divided
• 3 Tbsp. cornstarch
• 1/2 tsp. dry mustard
• 1-1/2 cups milk
• 1/2 cup fruity wine or additional milk
• 1/8 tsp. ground white pepper
• 2-1/2 cups (10 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese
• 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
• 1/2 cup prepared pesto sauce
• 1 loaf French bread baguette, cut into 1-inch slices
• 2 green onions with tops, thinly sliced

Directions

• Heat oil in large saucepan over medium-high heat. Add onions, stirring well. Cover; cook 5 minutes or until onions are wilted. Reduce heat to medium-low; uncover and stir garlic and sugar into onions. Cook 15 minutes or until onions are very tender, stirring occasionally.

• Combine 1/2 cup broth, cornstarch and mustard in medium bowl; mix well. Stir into onion mixture. Stir in remaining broth, milk, wine and pepper; bring to a boil over high heat. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Add Swiss and Parmesan cheeses and stir just until melted.

• Meanwhile, spread pesto over bread slices. Place on baking sheet; bake in preheated 325°F oven 10 minutes or until crisp. Ladle soup into bowls; top with green onions. Serve with pesto crisps.