Sausage Fondue Nachos
1 medium onion, halved and thinly sliced
1 sprig thyme
2 Tbs. white wine
8 oz. kielbasa
1 (7.2 oz.) bag sesame Pretzel Crisps
2 c. shredded Gruyere cheese
1 large tomato, diced
1/2 c. sour cream
2 Tbs. Dijon mustard
Melt butter in a large skillet over medium-high heat. Add onion and thyme and stir. Let onion cook without stirring about 5 minutes, or until dark brown. Reduce heat to low, add a pinch of salt, and cook until onions are caramelized, about 20 – 30 minutes. Raise heat to high, add wine, and scrape up any brown bits from the pan. Cook, stirring, until liquid is nearly evaporated. Transfer onions to a bowl and remove and discard the thyme sprig.
Meanwhile, preheat oven to 400 degrees. Slice kielbasa very thinly, place on a baking sheet, and bake until crisp, about 10 minutes. Remove from oven.
Layer half of the Pretzel Crisps on a small baking sheet. Top with half the kielbasa, onions, cheese, and tomatoes. Add another layer of Pretzel Crisps, kielbasa, onions, and cheese, and bake 5 – 8 minutes, or until cheese is melted. While nachos are baking, stir together sour cream and mustard.
Remove nachos from the oven, place on a serving plate, and scatter with remaining tomatoes. Serve with mustard sauce.