Cheese Fondue with Caramelized Onions

INSTRUCTIONS:

Caramelized onions

1. In a large, heavy-bottomed pan or skillet, melt the 2 tbsp butter and 1 tbsp olive oil over medium-low heat.
2. Add the thinly sliced yellow onions and a generous pinch of salt. Stir to coat the onions in the fat.
3. Reduce the heat to low. Cook the onions slowly for 40–60 minutes, stirring every 5–10 minutes. If the onions start to stick or brown too quickly, reduce the heat further or add a tablespoon of water to scrape up the browned bits (deglaze).
4. Once the onions are deeply caramelized, stir in the 2 tbsp balsamic vinegar. Cook for 1–2 minutes, allowing the vinegar to evaporate and coat the onions. Remove from heat and set aside.

Cheese fondue

1. Pour the ½ cup dry white wine into a caquelon (fondue pot) or a small, heavy-bottomed saucepan. Heat the wine over medium-low heat until it begins to simmer gently (do not boil).
2. Reduce the heat to low. Add the flour and nutmeg and stir until no clumps remain, then slowly add in the cheese handful by handful, stirring constantly until each batch is fully melted and smooth before adding the next.
3. Once all the cheese is incorporated, the mixture should be smooth and thick enough to coat the back of a spoon. If it is too thick, stir in more wine, 1 tablespoon at a time, until the desired consistency is reached.
4. Season the fondue with salt to taste.
5. If not already using a caquelon, transfer the fondue to a fondue pot kept warm over a very low flame or Sterno burner.

Assemble

1. Transfer the caramelized onions, sauerkraut, and cornichons to small serving dishes.
2. Serve the warm fondue immediately with Firehook crackers and the prepared sides.