1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup0.25 cup dry sherry1 package (8 ounces) cream cheese, softened4 ounces shredded Gruyère cheese(about 1 cup)
Heat the soup and sherry in a 3-quart saucepan over medium-high heat for 5 minutes. Stir in the cream cheese and Gruyère cheese. Reduce the heat to low. Cook and stir until the cheeses are melted.Pour the cheese mixture into a fondue pot or slow cooker. Serve warm with the Dippers.