French Gruyere & Onion Fondue
Source of Recipe
Rick Rodgers
List of Ingredients
* 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 Gruyère 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
What to Dip: Crusty French or Italian bread, cut into cubes (leave a piece of crust on each cube) · Roast beef tenderloin, cut into cubes · Tart, crisp apples, cut into slices, tossed with lemon juice to discourage browning Recipe
1. In a Chantal 2 qt. 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.
2. In a medium Chantal ceramic mixing bowl, toss the cheese with the flour. A handful at a time, stir the cheese into the Chantal 2 qt. 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.
3. Transfer the fondue to a Chantal ceramic fondue pot and keep warm over a Chantal fondue burner. Serve immediately, with dipping ingredients of your choice. Serves 4-6
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