French Onion Soup Fondue

A delicious and savory cheese fondue infused with the classic flavors of French onion soup, perfect for dipping crusty bread and tart apple slices.

Prep Time

15 minutes

Total Time

45 minutes

Calories

925 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.48/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dessert•Soup•Bread

Cuisine:

French

Ingredients

Servings

2tablespoonsButter(Unsalted)

£0.25

2largeYellow Onions(Thinly sliced)

£0.70

2clovesGarlic(Minced)

£0.15

0.3cupDry Sherry(Or Dry White Wine)

£0.50

0.5cupBeef Broth(Low Sodium)

£0.30

0.5teaspoonThyme(Dried)

£0.10

8ouncesGruyere Cheese(Shredded)

£4.00

4ouncesComté Cheese(Shredded)

£3.00

4ouncesEmmental Cheese(Shredded)

£2.00

1tablespoonCornstarch

£0.05

1tablespoonKirsch(Optional)

£0.30

PinchNutmeg(Freshly grated)

£0.05

1loafCrusty Bread(Cubed)

£1.50

2Apples(Sliced)

£1.00

Total Cost

£13.90

£3.48 per serving

Instructions

1.
Melt butter in a large saucepan over medium heat. Add onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes. Add garlic and cook for 1 minute more.
2.
Deglaze the pan with sherry, scraping up any browned bits from the bottom. Add beef broth and thyme. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
3.
While the onion mixture simmers, toss the shredded cheeses with cornstarch in a bowl to prevent clumping.
4.
Reduce the heat to low. Gradually add the cheese mixture to the onion mixture, stirring constantly with a figure-eight motion until the cheese is completely melted and smooth. Be careful not to overheat the fondue, as it can become stringy.
5.
Stir in the Kirsch (if using) and a pinch of nutmeg.
6.
Transfer the fondue to a preheated fondue pot and keep warm over a low flame.
7.
Serve immediately with cubed crusty bread and sliced apples for dipping.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (425g)

925 kcal / 3870 kJ

Carbs

48g

18% of RDA

Fat

59g

84% of RDA

Protein

47g

94% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

18 g

20% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

37 g

185% of RDA

Chef's Tips

For a richer flavor, use a combination of beef broth and dry red wine.

If the fondue becomes too thick, add a splash of warm beef broth or wine to thin it out. If it's too thin, whisk a little cornstarch with cold water and stir it into the fondue until thickened.

To keep the apples from browning, toss them with a little lemon juice.

For a stronger onion flavour, roast the sliced onions in the oven at 400F for about 30 minutes prior to adding to the pan. This would need to be factored into the total time.

Cooking Equipment

Stove

Fondue Pot

Small Oven-Safe Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...