Description
This Caramelized Onion & Gruyère Fondue Dip is a warm, gooey, and incredibly flavorful appetizer perfect for gatherings or a cozy night in. The sweetness of the caramelized onions perfectly complements the nutty, rich Gruyère cheese for an unforgettable dip.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 clove garlic, minced
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon all-purpose flour
- 1 1/2 cups (about 6 oz) shredded Gruyère cheese
- 1/2 cup (about 2 oz) shredded Emmental cheese (optional, for extra meltiness)
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh chives, for garnish
Instructions
- Melt butter in a large skillet over medium-low heat. Add onions, salt, and pepper. Cook, stirring occasionally, until onions are very soft and deeply golden brown, about 30-45 minutes. If onions start to stick, add a tablespoon of water and scrape up any browned bits.
- Add minced garlic to the skillet and cook for 1 minute more until fragrant.
- Sprinkle flour over the caramelized onions and stir to combine. Cook for 1 minute.
- Gradually whisk in the white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- Reduce heat to low. Add the shredded Gruyère and Emmental (if using) a handful at a time, stirring constantly until melted and smooth. Do not boil.
- Stir in the heavy cream until the dip is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Transfer the fondue to a serving bowl. Garnish with fresh chives. Serve immediately with crusty bread, apple slices, or vegetable crudités.
Notes
- For best results, use good quality Gruyère cheese.
- If you don’t have Emmental, you can use all Gruyère or substitute with a good melting cheese like Fontina or Swiss.
- To keep the fondue warm for serving, you can place the serving bowl over a small bowl of hot water or use a fondue pot.
- This dip is best enjoyed fresh but can be gently reheated over low heat, adding a splash more cream if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe (approx)
- Calories: 350
- Sugar: 9g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg
