Brie and Caramelized Onion Fondue
- Active Time 20m
- Total Time 20m
- 2 tablespoons (1/4 stick) butter
- 2 small red onions, peeled, thinly sliced
- 1 teaspoon sugar
- 1 to 2 teaspoons balsamic vinegar
- 1 teaspoon minced fresh thyme
- 1 pound brie cheese, chilled, rind cut off, cheese cubed (about 2 cups)
- 2 tablespoons cornstarch
- 3/4 cup dry white wine (such as Sauvignon blanc)
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- Assorted dippers (see list below)
Melt butter in heavy medium skillet over medium heat. Add onions and sauté until
golden, about 15 minutes. Sprinkle with sugar and cook until caramelized, about
3 minutes longer. Add vinegar and thyme and cook until all liquid evaporates,
about 1 minute. Season to taste with salt and pepper. Cool onion mixture.
Toss brie with cornstarch in large bowl. Bring wine, lemon juice and garlic to
simmer in heavy large saucepan over high heat. Reduce heat to medium. Add 1
handful of cheese to wine and whisk until almost melted. Repeat with remaining
cheese in about 5 more batches. Continue whisking until completely melted and
fondue begins to bubble, about 1 minute. Transfer to fondue pot and keep warm
over fondue burner. Top fondue with caramelized onions and serve. Accompany with
a platter of assorted dippers, fondue forks and plates.
DIPPERS: Crusty bread, apple wedges, pear wedges, crusty bread, olive foccacia,
smoked sausage rounds, Belgian endive wedges, blanched asparagus, green beans,
broccoli, cauliflower florets and carrot sticks, boiled new potatoes.
VARIATIONS: Crumble 1/2 cup gorgonzola over caramelized onions and fondue just
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
499 calories; 37g total fat; 129mg cholesterol; 719mg sodium; 10g carbohydrates; 1g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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