Easy French Onion Fondue 3 Ingredients Recipes

FRENCH ONION CHEESE FONDUE

Steps:

• In a large saucepan, combine soup and dip. Add cheese. Cook and stir over medium-low heat until cheese is melted; keep warm. Serve with bread cubes or vegetables.

THREE CHEESE FONDUE

Steps:

• Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat.
• Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
• Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
• Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese.

FRENCH ONION SOUP FONDUE

Steps:

• In a pan over medium-low heat, heat the grapeseed oil. Add the onions and garlic and caramelize until golden brown, approximately 10 minutes. Deglaze with the beer and let it cook out for 3 to 4 minutes. Add the beef stock, thyme and bay leaf, then bring to a boil. Let simmer for 10 more minutes. Add the butter and slowly incorporate it into the broth so it thickens the broth lightly, about 2 minutes. Season with salt and pepper.
• Preheat the broiler.
• Fill a small ovensafe bowl with the onion mixture and cover with the Cheddar and Swiss. Melt the top under the broiler until golden, 1 to 2 minutes (or with a kitchen blowtorch). Serve with the toasted baguette.

THREE-CHEESE FONDUE

Steps:

• In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions., Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.

FRENCH ONION FONDUE

Steps:

• In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.
• Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.
• Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.

BASIC FONDUE

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

BEST FORMULA THREE-CHEESE FONDUE

Steps:

• Bring the wine to a boil in a small saucepan.
• Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
• Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

THREE CHEESE FONDUE

Steps:

• In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
• To serve, skewer bread cubes with fondue forks to dip into warm cheese.

EASY FRENCH ONION FONDUE--3 INGREDIENTS!

Steps:

• In large saucepan, combine soup and dip.
• Add cheese, stirring over medium heat until cheese melts.
• Keep warm.
• Serve with cubes of French bread or asssorted veggies.