1 (7.2 oz.) Bag Sesame Pretzel Crisps®
1/2 Tbs. Unsalted Butter
1 Medium Onion, Halved and Thinly Sliced
1 Sprig Thyme
2 Tbs. White Wine
8 oz. Kielbasa
2 c. Shredded Gruyere Cheese
1 Large Tomato, Diced
1/2 c. Sour Cream
2 Tbs. Dijon Mustard


  1. 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.
  2. 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.
  3. 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.
  4. Remove nachos from the oven, place on a serving plate, and scatter with remaining tomatoes. Serve with mustard sauce.

Recipe Courtesy of Felice Bogus