French Onion Cheese Fondue

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 (make extra if you also want to make some pretzel bun sliders).

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:

• Fontina – Considered one of the most versatile cheeses in the world because it is excellent as both a table cheese and a cooking cheese. Fontina is often used as the cheesy layer served atop French onion soup.
• Butterkase –  Its name literally means “butter cheese.” Although it contains no butter, it has a butter-like texture and is very mild and creamy.
• Shredded Grand Cru Original – A rich, nutty Alpine-style cheese. Robust and full-bodied, this award-winning cheese melts beautifully.

French Onion Cheese Fondue

Author: Lori Yates

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 40 minutes minutes

Total: 1 hour hour

French Onion Cheese Fondue is an ooey gooey three-cheese dip studded with deeply caramelized onions.

4 from 1 rating

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Ingredients

• ▢ 4 tablespoons unsalted butter
• ▢ 2 large white onions finely chopped
• ▢ 4 sprigs thyme
• ▢ 4 ounces Fontina cheese shredded
• ▢ 4 ounces Muenster cheese shredded
• ▢ 4 ounces Gruyere cheese shredded
• ▢ 5 teaspoons cornstarch
• ▢ 1 teaspoon garlic paste
• ▢ ¾ cup white wine
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ Pretzel bites for serving

Instructions

• Heat butter in large skillet over medium-low heat. Add onions and thyme sprigs; cook 30 to 45 minutes or until dark golden brown, stirring frequently. Remove from heat. Remove and discard thyme sprigs.
• Place cheeses and cornstarch in large zip-top bag and shake to combine.
• In medium saucepan, heat garlic and wine to a bare simmer over medium-low heat. Add the cheese mixture, a small handful at a time, stirring constantly, until all cheese is incorporated and mixture is smooth. Stir in caramelized onions. Season with salt and pepper, and serve immediately with pretzel bites.

Notes

• 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.

Calories: 237kcal, Carbohydrates: 5g, Protein: 12g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 61mg, Sodium: 453mg, Potassium: 96mg, Fiber: 1g, Sugar: 2g, Vitamin A: 607IU, Vitamin C: 3mg, Calcium: 335mg, Iron: 0.4mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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