Fresh Gruyere and Onion Fondue
Are you one of those people (like me) whose favorite part of a bowl of French onion soup is the melted cheese on top? In this luscious fondue, we get to indulge in this passion. It’s difficult for me to choose my favorite fondue, but if pressed, this would be the winner.
Makes4 to 6 servings
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturebubbly, cheesy, savory, winey
Type of Dishdip/spread
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- ½ cup dry white wine
- ½ cup beef stock, preferably homemade, or reduced-sodium beef stock
- 1 tablespoon white wine vinegar
- 1 pound Gruyere cheese, rind trimmed and discarded, shredded (6 cups)
- 2 tablespoons all-purpose flour
- 1 tablespoon Cognac or brandy
- 1½ teaspoons finely chopped fresh thyme or ½ teaspoon dried thyme
- Freshly ground pepper, to taste
In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, until the onion is dark golden brown, about 10 minutes. Add the wine, stock, and vinegar and bring to a simmer.
In a medium bowl, toss the cheese with the flour. A handful at a time, stir the cheese into the saucepan, stirring the first addition until melted before adding the next. Allow the fondue to bubble lightly a few times, but do not bring to a boil. Stir in the Cognac and thyme. Season with the pepper.
Transfer the fondue to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.
1998 Rick Rodgers