You guys, it’s the last Epic Game Day recipe. I’m sort of sad it’s all over. I’ve had so much fun sharing all of my “home chef” party food recipes with you guys. But, the game is this weekend, and all good things must come to an end. Don’t worry . . . we’re going out with a bang. What’s a party without a supremely gooey cheese dip? And this French Onion Cheese Fondue, oh man. It’s a blend of three of the tastiest and best melting cheeses in the world. Why have one cheese when you can have three? And then, it’s kicked up a notch with a big batch of deeply caramelized onions.
This French Onion Cheese Fondue comes together really quickly on game day if you caramelize the onions in advance and just keep them in the fridge. Then, on game day, you’ll be stirring the cheeses into a bit of white wine until they’re nice and melted, and then adding those amazing caramelized onions.
I’m not sure about you, but when I think of good cheese, I think of Wisconsin. So, all of the cheeses used in this fondue are straight from the Badger state. Here’s the run-down on the cheese situation I have going on here. Equal parts:
When you see the Wisconsin Cheese logo, you know you’ve found the world’s best cheese. Take a taste and experience 175 years of dedication to the art of cheesemaking. For more information, please visit EatWisconsinCheese.com and follow Wisconsin Cheese on Facebook, Instagram, Twitter, and Pinterest.
Home Chef Tip: Onions can be caramelized up to 3 days in advance. After cooking, let stand at room temperature until completely cool. Transfer to covered container and refrigerate. To finish recipe, reheat onions in microwave or small skillet until warm, then proceed with Step 2.
Making one of these recipes? Please let me know by sharing a photo on social media with the hashtag #FLLEpicGameDay!
Disclosure: This was a sponsored post written by me on behalf of the Wisconsin Milk Marketing Board. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.