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Croque Monsieur Soup
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Prep Time:
30 minutes
Total Time:
50 minutes
Decadent ham and cheese soup with a cheesy bread topping - a gourmet French bistro delight!
Ingredients:
  • 1/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 large sweet onions, cut in half and thickly sliced (4 cups)
  • 2 teaspoons finely chopped garlic
  • 3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
  • 1 package (8 oz) cream cheese, cut in cubes
  • 2 cups half-and-half
  • 2 1/2 cups shredded Swiss cheese or Gruyère cheese (10 oz)
  • 2 cups chopped cooked ham (about 10 oz)
  • 3 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 8 slices (1-inch thick) French bread
  • Cornichons, if desired
Instructions:
  • In a 5-quart Dutch oven, heat butter over medium-high heat until sizzling. Sauté onions until light golden brown, about 13 to 15 minutes, stirring frequently. Add garlic and cook for 30 seconds. Sprinkle flour over the onions and cook, stirring constantly, for 1 minute. Gradually pour in chicken broth, bring to a boil, then reduce heat to low. Simmer uncovered for 10 minutes, stirring occasionally.
  • Combine cream cheese and half-and-half in a saucepan, whisking until smooth. Gradually stir in 2 cups of cheese, 1/2 cup at a time, until melted. Add ham, Dijon mustard, and salt, cooking for 3 to 5 minutes until heated through.
  • Preheat the oven to broil. Arrange French bread slices on an ungreased cookie sheet. Spread 1 teaspoon of Dijon mustard evenly on the cut sides of the bread. Sprinkle with 1/2 cup of cheese. Broil the slices 5 inches from the heat for 1 to 2 minutes until the cheese is melted and golden. Keep an eye on it to prevent burning.
  • Top the soup with slices of bread and cornichons before serving.

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