French Onion Soup Fondue
French Onion Soup Fondue
French Onion Soup Fondue
French Onion Soup Fondue

French Onion Soup Fondue

David Venable

With all the fun your family or guests are sure to have with this tasty dish, perhaps I should have called it “Fundue!”

Ingredients

  • 2 Tbsp oil
  • 2 large onions, diced
  • 1/2 lb Swiss cheese, grated
  • 1/2 lb Gruyére cheese, grated
  • 2 Tbsp flour
  • 3/4 cup beef broth
  • 1/4 cup cooking sherry
  • 1/2 Tbsp concentrated beef broth
  • Pinch of nutmeg
  • 2 loaves French bread, cut into 1" cubes and toasted (optional, for serving)
  • Cooked asparagus spears (optional, for serving)
  • Cooked potatoes, cubed (optional, for serving)
  • Cooked broccoli, roughly diced (optional, for serving)
  • Cooked cauliflower, roughly diced (optional, for serving)

Directions

Pour the oil into a medium-size sauté pan set to medium heat. Sauté the onions, tossing frequently, until brown and caramelized, about 15-20 minutes. Set aside.
Toss the cheeses with the flour in a medium mixing bowl until evenly coated; set aside.
Combine the beef broth, cooking sherry, and concentrated beef broth in a medium saucepot over medium-low heat. Bring to a slight simmer. Whisk the cheese into the mixture in four batches, waiting between each addition for the cheese to melt. Don't let the mixture come to a boil. When the final batch has melted completely, remove the pot from the heat and stir in the caramelized onions.
Transfer the mixture to a fondue pot and sprinkle the nutmeg on top. Serve with the French bread, asparagus spears, potatoes, broccoli, or cauliflower, if desired.

Cook's Notes

Don’t have cooking sherry on hand? Suitable substitutes include a dry red or white wine or apple cider vinegar.

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