Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions

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Picture of Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions Recipe Photo: Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions Recipe
Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
45 min
Prep
30 min
Cook
15 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

For the tomatoes and onions:

Directions

Wooden skewers

For the fondue:

  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoon chopped fresh thyme leaves
  • 1 teaspoon minced garlic
  • 2 cups heavy cream
  • 1/2 pound blue cheese, crumbled (recommended: Pt. Reyes)
  • Freshly ground black pepper

Preheat oven to 425 degrees F.

For the tomatoes and onions:

Using a small paring knife peel and halve the cipollini. Heat the olive oil in a large saute pan over high heat until hot but not smoking. Add the onions and season with salt and pepper. Caramelize the onions over high heat for about 5 minutes, transfer pan to the oven and continue to cook for about 8 to 10 minutes until the onions are nicely caramelized and fully cooked throughout, remove from pan to a plate and let cool slightly. Arrange the cherry tomatoes and onions on a platter with skewers for dipping.

For the fondue:

In a small saucepan, over medium-low heat, melt the butter and cook until it is just beginning to brown. Immediately add the thyme and garlic. Cook for 2 minutes, stirring to prevent the garlic from browning. Add the cream, raise the heat to medium, bring to a slow simmer and reduce the cream by 1/3, about 2 minutes. Add the cheese and stir until the cheese melts and the mixture is smooth, season, to taste, with pepper. Pour the sauce into a fondue pot and set over a candle to keep hot.

Place the platter of veggies and skewers alongside and serve immediately.

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Newest Ratings and Reviews

Read all 6 reviews

  • on April 25, 2010

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    Just like another reviewer, I found this recipe far too runny despite letting it cook quite a while. The flavor is wonderful - I used an Amish Blue cheese that was perfect. Next time I'll try just one cup of cream and see if it makes the fondue a bit thicker. Still, it was completely gone by the end of the meal!

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  • on September 06, 2009

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    I am so irritated! I spent $50 on quality bleu cheese for this recipe. There is absolutely NO NEED for the cream. I followed the fondue recipe exactly and I ended up with hot cream that barely tasted like blue cheese. I was expecting a thick, cheesey fondue that would coat the vegetables. I did not get anything close to that.

    I made another batch the following week and just used the butter-garlic-thyme portion of the recipe, then added chunks of bleu cheese. The cheese has enough oil to melt down into a thick consistency. MAYBE add a touch of cream to thin it up. Also, I skipped the onions and used cherry tomatoes, chunks of pumpernickel bread, steak bites and avocado for dippers.

    If you want a thick blue cheese fondue, this recipe is not your friend.

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  • on June 24, 2009

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    so good.
    couldnt find cipolini onions but used small white boiler onions instead.
    it was amazing!

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