6 oz. Gruyere freshly grated
7 oz. smoked Gouda freshly grated
1 1/2 tablespoons cornstarch
Onions:
1/4 cup unsalted butter
3 onions, thinly sliced then cut into approx. 2” pieces*
2 tablespoon reduced sodium soy sauce
1 tsp EACH garlic powder, brown sugar
1/2 tsp EACH dried thyme, beef bouillon
1/4 tsp EACH dried oregano, dried parsley, paprika, pepper
1/4 teaspoon red pepper flakes more or less to taste
Deglaze:
1 3/4 cups low sodium beef broth
1-2 tablespoon quality balsamic vinegar
1 tablespoon Worcestershire sauce
Dippers:
1 baguette sliced
broccoli
asparagus
Cauliflower
snap peas
Toss cheeses and cornstarch together in a large bowl until evenly combined. Set aside. Melt butter in a large sauté pan with sides over medium heat. Add the onions and all remaining “Onions” ingredients and cook, stirring often, until the onions are very soft and caramelized, about 20 minutes. Transfer onions to a bowl. Deglaze pan with beef broth, Worcestershire sauce and 1 tablespoon balsamic vinegar, scraping up any bits on bottom. Bring to a simmer and simmer for 2 minutes to slightly reduce. Reduce heat to barely a simmer and add cheese mixture, a small handful at a time, whisking after each addition until cheese is melted then adding another handful. The cheese might seem separated at first, but it will come together. Once cheese is melted and smooth, stir in caramelized onions. Taste and add additional balsamic (I add 1 more tablespoon), salt pepper/red pepper if desired. Transfer to a to a warm fondue pot or small slow cooker. This fondue must be kept warm to stay melted and not too thick. If fondue become too thick, stir in additional beef broth a little at a time until it reaches desired consistency. Serve with baguette slices and other dippers of choice.