A fondue of melty swiss, Gruyére, and caramelized onions.
Is there a better winter meal than a bucket of melted cheese? It’s the perfect form of delicious indulgence to send off the old year and celebrate the new one with. This recipe builds of the traditional fondue base, using a mix of swiss and Gruyére, along with white wine and hints of nutmeg.
And then it uses all the stuff that makes a bowl of French Onion magic, savory seasoned beef broth and heaps of caramelized sweet onions.
Feel free to dunk whatever floats your boat into this bowl of cheese. I used some sourdough bread cubes and steamed Brussel sprouts (so I can pretend it was somewhat healthy), but you could also use cauliflower, broccoli, potatoes, and even grapes. Go crazy and stay warm this winter!
Time You Need
- Prep: 15 minutes
- Cooking: ~45 minutes
- Yields: ~4-6 servings
What You Need
- 3 large yellow onions, sliced
- 10 ounces (~3 cups) swiss, grated
- 4 ounces (1 cup) Gruyére, grated
- ~ 3 tbsp corn starch (or all-purpose flour)
- 1 1/2 tbsp butter
- 1 tbsp olive oil
- 1 cup beef broth
- Black pepper, to taste
- Salt, to taste
- 1 tbsp brown sugar
- ¼ tsp nutmeg
- ¼ cayenne pepper
- ¼ cooking sherry (or white wine vinegar, or apple cider vinegar)
- 1 cup dry white wine
- Any desired herbs for toppings, such as fresh chopped basil or thyme
- Any desired items for dipping, such as cubed French bread, boiled potatoes, fresh fruit, or veggies, etc.
What You Do
- In a large pot, add butter and olive oil and set to medium heat.
- Toss in sliced onions and sauté for about 25 minutes, until they begin to lightly brown.
- Then toss in brown sugar and sauté for another 10-15 minutes until onions begin to carmelize and brown.
- Turn heat down low, and add in beef broth, sherry, white wine, and bring to a simmer.
- In a large mixing bowl, mix together shredded cheeses and corn starch, making sure to evenly coat all of the cheese.
- Turn the heat back to medium on the pot of broth and onions.
- Working in small, handful size batches, slowly whisk cheese into pot, waiting for the cheese to completely melt before adding more.
- Repeat until all the cheese has been incorporated.
- Season with black pepper, salt, and nutmeg.
- Then transfer to a crockpot or fondue pot and keep heated while serving. Serve with cubed bread, broccoli, cauliflower, potatoes, Brussel sprouts, grapes, or any other fondue dipping ideas!