Brie and Caramelized Onion Fondue

Brie and Caramelized Onion Fondue

Prep Time

 

Cook Time

 

Serves

 
Brie and Caramelized Onion Fondue

Take fondue to a new level with brie and caramelized onions.

Recipe Courtesy of Cooking.com.

Nutrition Facts

4 servings

Facts per Serving

Calories: 499 Fat, Total: 37g Carbohydrates, Total: 10g
Cholesterol: 129mg Sodium: 719mg Protein: 24g
Fiber: 1g % Cal. from Fat: 67% % Cal. from Carbs: 8%

Ingredients

  • 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)

Preparation

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 VARIATIONS: Crumble 1/2 cup gorgonzola over caramelized onions and fondue just before serving.

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