croque monsieur soup

Name: Croque Monsieur Soup
Prep time: 30 min
Cook time: 50 min
Yield: 8
Cuisine: French
Ingredients: 1/2 cup(s) butter; 2 large sweet onions, cut in half and thickly sliced (4 cups); 2 teaspoon(s) finely chopped garlic; 1/4 cup(s) all purpose flour; 3 cup(s) low-sodium chicken broth; 8 ounce(s) cream cheese, cut into cubes; 2 cup(s) half and half; 2 1/2 cup(s) swiss cheese, shredded (or gruyere); 2 cup(s) chopped cooked ham (10 oz); 3 teaspoon(s) dijon mustard; 1/2 teaspoon(s) salt; 8 slice(s) (1-inch thick) french bread

(1 RATING)

17 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on Feb 3, 2016

A twist on the classic French bistro sandwich.

Rate

prep time 30 Min

cook time 50 Min

method Stove Top

yield 8 serving(s)

Ingredients

1/2 cup butter
2 large sweet onions, cut in half and thickly sliced (4 cups)
2 teaspoons finely chopped garlic
1/4 cup all purpose flour
3 cups low-sodium chicken broth
8 ounces cream cheese, cut into cubes
2 cups half and half
2 1/2 cups swiss cheese, shredded (or gruyere)
2 cups chopped cooked ham (10 oz)
3 teaspoons dijon mustard
1/2 teaspoon salt
8 slices (1-inch thick) french bread

How To Make croque monsieur soup

Step 1

In 5-quart Dutch oven, melt butter over medium-high heat until sizzling. Cook onions in butter 13 to 15 minutes, stirring frequently, until onions are light golden brown.

Step 2

Stir in garlic; cook 30 seconds. Sprinkle flour on onion mixture; cook and stir constantly 1 minute. Slowly stir in chicken stock. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally.
Step 3

Stir in cream cheese; stirring constantly with whisk until smooth.
Step 4

Stir in half-and-half until blended. Slowly add 2 cups of the cheese, 1/2 cup at a time, stirring constantly until cheese is melted.
Step 5

Stir in ham, 2 teaspoons of the Dijon mustard and the salt; cook 3 to 5 minutes or until heated through.
Step 6

Meanwhile, set oven control to broil. Place French bread slices on ungreased cookie sheet. Spread remaining 1 teaspoon Dijon mustard evenly on cut sides of bread. Sprinkle evenly with remaining 1/2 cup cheese. Broil with tops 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn.
Step 7

Serve soup in individual bowls and top each with a bread slice.
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