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--- recipes:brie_and_caramelized_onion_fondue [2017/01/03 21:20] – jmarcos
+++ recipes:brie_and_caramelized_onion_fondue [2017/01/04 15:54] (current) – jmarcos
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+{{ :recipes:brie_and_caramelized_onion_fondue_.jpg?direct&200|}}
+====== Brie & Caramelized Onion Fondue ======
+/* Description */
+[[http://www.foodchannel.com/recipes/recipe/brie-and-caramelized-onion-fondue/ | Food Channel]]
+<WRAP right>{(rater>id=100|name=brie_and_caramelized_onion_fondue|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:**  servings||
+|**Prep:** 0:05|**Wait:** 0:00|**Cook:** 0:20|
+====== Ingredients ======
+  * 2 tablespoons (1/4 stick) butter
+  * 2 small red onions, peeled, thinly sliced
+  * 1 teaspoon sugar
+  * 1 to 2 teaspoons balsamic vinegar
+  * 1 teaspoon minced fresh thyme
+  * 1 pound brie cheese, chilled, rind cut off, cheese cubed (about 2 cups)
+  * 2 tablespoons cornstarch
+  * 3/4 cup dry white wine (such as Sauvignon blanc)
+  * 1 tablespoon fresh lemon juice
+  * 1 garlic clove, minced
+  * Assorted dippers (see list below)
+====== Directions ======
+  - Melt butter in heavy medium skillet over medium heat. Add onions and sauté until golden, about 15 minutes. Sprinkle with sugar and cook until caramelized, about 3 minutes longer. Add vinegar and thyme and cook until all liquid evaporates, about 1 minute. Season to taste with salt and pepper. Cool onion mixture.
+  - Toss brie with cornstarch in large bowl. Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Add 1 handful of cheese to wine and whisk until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
+  - Transfer to fondue pot and keep warm over fondue burner. Top fondue with caramelized onions and serve. Accompany with a platter of assorted dippers, fondue forks and plates.
+====== Notes ======
+  * DIPPERS: Crusty bread, apple wedges, pear wedges, crusty bread, olive foccacia, smoked sausage rounds, Belgian endive wedges, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks, boiled new potatoes.
+  * VARIATIONS: Crumble 1/2 cup gorgonzola over caramelized onions and fondue just before serving.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Fondue Appetizer/Hot }}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
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+Entertaining
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+---Recipe Sources---
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~