How to make it

  • In large saucepan, sauté diced onions in wine until translucent.
  • Add stock and bring to boil then turn off heat.
  • Blend butter with flour until smooth to make a roux.
  • Add cream and roux to stock stirring until roux is completely dissolved.
  • Return to heat and simmer 15 minutes to cook roux and thicken stirring often.
  • Turn off heat then add cheese spread and cheese cubes.
  • Mix until cheese is melted but do not boil or cheese will become grainy.
  • Season with salt and pepper then garnish with whipped cream and toasted almonds.
  • Serve hot.

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