French Onion Fondue Recipes

FRENCH ONION CHEESE FONDUE

Steps:

• In a large saucepan, combine soup and dip. Add cheese. Cook and stir over medium-low heat until cheese is melted; keep warm. Serve with bread cubes or vegetables.

FRENCH ONION SOUP FONDUE

Steps:

• In a pan over medium-low heat, heat the grapeseed oil. Add the onions and garlic and caramelize until golden brown, approximately 10 minutes. Deglaze with the beer and let it cook out for 3 to 4 minutes. Add the beef stock, thyme and bay leaf, then bring to a boil. Let simmer for 10 more minutes. Add the butter and slowly incorporate it into the broth so it thickens the broth lightly, about 2 minutes. Season with salt and pepper.
• Preheat the broiler.
• Fill a small ovensafe bowl with the onion mixture and cover with the Cheddar and Swiss. Melt the top under the broiler until golden, 1 to 2 minutes (or with a kitchen blowtorch). Serve with the toasted baguette.

MELTING POTS FRENCH ONION SWISS FONDUE RECIPE - (5/5)

Steps:

• Toss cheese with flour in a bowl Place a metal bowl over a sauce pan filled with 2" of water. Bring water to a boil over high heat Reduce heat to medium and pour the stock into the bowl. Stir in the onion relish and garlic using a fork. Cook for 30 seconds stirring constantly Add half the cheese and cook until cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Stir in Worcestershire sauce and pepper gently. Pour into fondue pot and serve ONION RELISH Saute the onion and garlic in the butter in a saute pan over medium heat until the onion is translucent. Add the red wine and cook until most of the liquid has evaporated, stirring frequently. Pout into a bowl and chill, covered 30 minutes or longer

FRENCH ONION FONDUE

Steps:

• In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.
• Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.
• Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.