Classic French onion soup is famous for its warm, melty cheese and rich caramelized onion broth. Serve with a Burgundian red wine for the full French bistro experience, and don’t forget lots of fresh baguettes for dipping.
- 1 tbsp salted butter
- 1 tbsp extra-virgin olive oil
- 1 small Spanish onion thinly sliced
- 1 tsp fresh thyme chopped
- 1 tsp brown sugar
- Kosher salt
- Freshly ground black pepper
- 1 cup dry wine plus more as needed
- 10oz grated Hercule de Charlevoix cheese
- 6oz grated Mont Jacob cheese
- 4 tsp cornstarch
- Freshly squeezed lemon juice
- 2 tsp Cognac or sherry (optional)
- In a small sauté pan, heat the butter and the olive oil over medium heat until the butter has melted. Add the onion, thyme, brown sugar, and salt and pepper to taste, and sauté until the onion is soft and golden brown, for about 15 minutes. Remove from the heat.
- In a medium saucepan, bring the wine to just below a simmer over medium-low heat.
- In a medium bowl, toss the cheeses with the cornstarch until evenly coated.
- Add the cheese mixture to the hot wine and stir until the cheese melts and the fondue is smooth.
- Add lemon juice to taste and the Cognac (if using).
- Stir in the caramelized onion.
- Transfer to a fondue pot set to medium heat. If the fondue begins to thicken, add a splash of wine.
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