French Onion Cheese Fondue
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Course
Appetizer
French Onion Cheese Fondue
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This French Onion Cheese Fondue with rich, deeply caramelized onions and bubbling Gruyere and Smoked Gouda is a party MUST! It's easy to prepare, crazy delicious and the hit of every party!
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Ingredients
Cheese
- 6 gruyere cheese freshly grated, oz
- 7 smoked Gouda cheese freshly grated, oz
- 1 1/2 tablespoons cornstarch
Onions
- 1/4 cup butter unsalted
- 3 onion then cut into approx. 2” pieces, thinly sliced
- 2 tablespoon soy sauce reduced sodium
- 1 tsp EACH garlic powder
- 1 tsp EACH brown sugar
- 1/2 tsp EACH dried thyme
- 1/2 tsp EACH beef bouillon
- 1/4 tsp EACH dried oregano
- 1/4 tsp EACH dried parsley
- 1/4 tsp EACH paprika
- 1/4 tsp EACH black pepper
- 1/4 teaspoon red pepper flakes more or less to taste
Deglaze
- 1 3/4 cups beef broth low sodium
- 1-2 tablespoon balsamic vinegar quality
- 1 tablespoon Worcestershire sauce
Dippers
- 1 baguette sliced
- broccoli
- asparagus
- cauliflower
- snap peas
Instructions
- Toss cheeses and cornstarch together in a large bowl until evenly combined. Set aside.
- Melt butter in a large sauté pan with sides over medium heat. Add the onions and all remaining “Onions” ingredients and cook, stirring often, until the onions are very soft and caramelized, about 20 minutes. Transfer onions to a bowl.
- Deglaze pan with beef broth, Worcestershire sauce and 1 tablespoon balsamic vinegar, scraping up any bits on bottom. Bring to a simmer and simmer for 2 minutes to slightly reduce.
- Reduce heat to barely a simmer and add cheese mixture, a small handful at a time, whisking after each addition until cheese is melted then adding another handful. The cheese might seem separated at first, but it will come together. Once cheese is melted and smooth, stir in caramelized onions. Taste and add additional balsamic (I add 1 more tablespoon), salt pepper/red pepper if desired.
- Transfer to a to a warm fondue pot or small slow cooker. This fondue must be kept warm to stay melted and not too thick. If fondue become too thick, stir in additional beef broth a little at a time until it reaches desired consistency.
- Serve with baguette slices and other dippers of choice.
Notes
- *I cut my onions in half, slice them, then cut those halves in half.
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