GRUYERE FONDUE WITH CARAMELIZED ONIONS

Gruyere Fondue with Caramelized Onions image

Provided by Lynnda Cloutier

Number Of Ingredients 11

2 tbsp.. unsalted butter
1 tbsp. olive oil
2 large onions, halved and thinly sliced
3/4 tsp. herbes de provence
salt and pepper to taste
1 1/2 lbs. gruyere cheese, shredded
1 1/2 tbsp. cornstarch
1 large garlic clove, crushed with the flat side of a knife
1 1/2 cups dry white wine
1 tbsp. white wine vinegar
dash of cayenne pepper

Steps:

1. In large skillet, melt butter in oil over medium low heat. Stir in the onions, herbes de Provence, 1/4 tsp. salt and pepper to taste. Cover the skillet and cook for 5 minutes. Uncover and continue to cook, stirring occasionally, til onions are soft and golden brown, 35 to 45 minutes longer.
2. In large bowl, toss shredded Gruyere cheese with the cornstarch to coat
3. Rub inside of medium pan with garlic and discard. Add wine, vinegar, and cayenne to pan. Cook over medium heat til hot but not boiling. Reduce heat to low and gradually stir in cheese mixture, letting each addition melt before adding more. Add all but about 1/2 cup of the onions. Season with additional salt and pepper to taste.
4. Transfer to a fondue pot, preferably ceramic or enameled cast iron, and scatter remaining onions on op. Regulate the heat under the pot if possible so that the cheese fondue remains warm, not hot.

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