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French Onion Fondue

February 8, 2011     Views 2,731     Grabbed 4     Grab    

French Onion Fondue

Yield: 4 to 6 appetizer servings

¼ cup unsalted butter
5 pounds sweet onions (about 6 onions), thinly sliced
¼ cup dry sherry
¼ cup sherry vinegar
¼ cup Worcestershire sauce
2 teaspoons thyme leaves
Salt and freshly ground pepper
1½ cups chicken broth, preferably homemade
2 cups coarsely grated Gruyère cheese
1 teaspoon finely chopped flat-leaf parsley
1 baguette, sliced and lightly toasted

1. In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.

2. Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, 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 reduce slightly, about 5 minutes.

3. Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.

Recipe adapted from Jeff Pikus, Maude's Liquor Bar, Chicago

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