croque monsieur soup
(1 rating)
A twist on the classic French bistro sandwich.
(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
50 Min
method
Stove Top
Ingredients For croque monsieur soup
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1/2 cbutter
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2 lgsweet onions, cut in half and thickly sliced (4 cups)
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2 tspfinely chopped garlic
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1/4 call purpose flour
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3 clow-sodium chicken broth
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8 ozcream cheese, cut into cubes
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2 chalf and half
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2 1/2 cswiss cheese, shredded (or gruyere)
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2 cchopped cooked ham (10 oz)
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3 tspdijon mustard
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1/2 tspsalt
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8 slice(1-inch thick) french bread
How To Make croque monsieur soup
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1In 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.
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2Stir 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.
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3Stir in cream cheese; stirring constantly with whisk until smooth.
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4Stir 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.
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5Stir in ham, 2 teaspoons of the Dijon mustard and the salt; cook 3 to 5 minutes or until heated through.
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6Meanwhile, 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.
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7Serve soup in individual bowls and top each with a bread slice.
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