Foods | Cooking
Hints & Tips
I slightly adapted this recipe from Chef Jeff Pikue of the
Maude's Liquor Bar in Chicago, Illinois. Photos from Maude's Liquor Bar. If you love French Onion Soup, you will definitely love this fondue -
think Onion Soup, without the soup!
Check out my
Appetizer Recipes for more great cooking ideas.
French Onion Fondue Recipe
Yields: serves many
Prep time: 20 min
Fondue cook time: 11 min
1/4 cup unsalted butter
5 pounds sweet
onions (about 5 to 6 large onions)
1/4 cup dry sherry, Port, Madeira, or
2 tablespoons good-quality
1/4 cup Worcestershire sauce
2 teaspoons fresh thyme leaves
salt and freshly-ground
black pepper to taste
1 1/2 cups chicken broth (preferably homemade)
2 cups coarsely-grated Gruyere cheese
1 teaspoon finely-chopped flat-leaf
1 baguette bread (French or sourdough bread), sliced into 1/4-inch slices and lightly toasted
Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried brown skin.
Cut the onions into 1/4-inch slices. It is important to have all the onion slices roughly the same size so they cook evenly.
In a large pot over low heat, melt the butter. Add the sliced onions and cook over low heat, stirring frequently, until they are deeply
browned, approximately 2 hours. I like to use my oven method for caramelizing onions as this method cuts down on the cooking and stirring time required
when you caramelize on your stove top. Check out
Baked Caramelized Onions.
Using a wooden spoon, stir in the dry sherry (or other alcohol), balsamic vinegar,
Worcestershire sauce, 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
let reduce slightly, approximately 5 minutes.
Preheat your oven broiler.
Divide the caramelized onion mixture between two shallow,
heat-proof bowls or serving dishes (such as
gratin dishes). Cover each with the grated Gruyere cheese, dividing it equally between the dishes.
Broil until the cheese is bubbly and golden brown, about 4
minutes. Remove from oven and garnish with the parsley. Let cool slightly before servings.
Serve with the baguette slices for dipping.