Caramelized Onion, Bacon, and Gruyère Fondue
Fondue is a classic way to bring a festive touch to any party meal. When a warm, bubbling pot of cheesy dip hits the table, it’s sure to grab everyone’s attention. If you plan to serve it at a gathering, be sure to use a fondue pot to keep it perfectly melted and creamy.
Ingredients
- 1 1/2 lb. Gruyère, grated (about 6 cups)
- 1 1/2 Tbsp. cornstarch
- 4 slices bacon, chopped
- 1 Tbsp. butter
- 1 medium sweet onion, sliced
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- Freshly ground nutmeg, to taste
- Pretzel bites and sliced salami, for dipping
Instructions
- Toss together Gruyère and cornstarch in a bowl until coated. Cook bacon in a large Dutch oven over medium heat, stirring frequently, until crisp, 8 to 10 minutes. Transfer to a bowl with a slotted spoon. Reduce heat to medium-low, and add butter and onion to Dutch oven. Cook, stirring frequently, until onion is golden brown, 18 to 20 minutes. Transfer to bowl with bacon.
- Increase heat to medium. Add wine to Dutch oven and cook until simmering. Reduce heat to low. Whisk in cheese, by the small handful, until melted. Stir in reserved bacon and onion. Season with salt, pepper, and freshly ground nutmeg. Serve immediately with pretzel bites and sliced salami alongside.
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