David Venable's French Onion Soup Fondue

By davidv

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

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

Ingredients

• 2 Tbsp oil
• 2 large onions, diced
• 1/2 lb Swiss cheese, grated
• 1/2 lb Gruyère 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)

Details

Adapted from qvc.co

Preparation

Step 1

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.