Swiss Onion Fondue Soup with Pesto Crisps
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
- 1
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.
- 2
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.
- 3
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.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Yield: Serves: 4
HELPFUL HINTS
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 968
Total Fat 49.6g
Saturated Fat 20.2g
Trans Fat 20.0g
Polyunsaturated Fat 4.5g
Cholesterol 95g
Sodium 2022g
Carbohydrates 81g
Protein 43g
Dietary Fiber 5g
Vitamin A 87g
Vitamin C 5g
Calcium 1183g
Iron 4g
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