FRENCH ONION SOUP FONDUE

French Onion Soup Fondue image

Provided by Robert Irvine : Food Network

Time 40m

Yield 1 serving

Number Of Ingredients 12

Previous Next

1/2 tablespoon grapeseed oil
1 onion, cut into thin julienne
1 clove garlic, sliced thin or minced
3 ounces brown ale
4 ounces beef stock
1 teaspoon fresh thyme leaves
1 bay leaf
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 ounce sharp Cheddar, sliced or shredded
1 ounce Swiss cheese, sliced or shredded
Four 1-inch-thick slices baguette, toasted

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.