French Onion Fondue with Gruyère-Baked Baguettes
This recipe marries two cheesy classics into one decadent dish that’s perfect for an elegant dinner party or a romantic evening for two. Gruyère- cloaked cubes of French bread are heartily dunked into a pool of savory, caramelized onions. Heaven!
Ingredients
- 2 tablespoons vegetable oil
- 4 onions thinly sliced with a knife or mandoline
- 2 teaspoons chopped thyme leaves
- 1/2 cup sherry wine
- 1 tablespoon Worcestershire sauce
- 8 cups chicken stock
- Kosher salt and freshly ground black pepper to taste
- 1/2 baguette cut into 1-inch pieces
- 2 cups roughly grated
- 12- month Gruyère
Instructions
- Heat oil in a medium saucepan over low heat. Add onions and cook for 30 minutes, or until golden brown, stirring every few minutes and adding small amounts of water if the onions begin to stick.
- Once cooked, deglaze the pan with sherry, Worcestershire sauce, and thyme leaves. Reduce the mixture by half. Add chicken stock and reduce by half. Season with salt and pepper.
- Transfer onion “fondue” to a large bowl or fondue pot for serving.
- Heat oven to broil.
- Place baguette cubes on a baking sheet and sprinkle about 1 tablespoon of cheese on each cube. Bake on the highest shelf to melt and brown cheese, about 1 to 2 minutes.
- Place baguette cubes on a large plate or serving tray along with wooden skewers for dipping.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
