Photo: Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions Recipe
Ingredients
For the tomatoes and onions:
- 1 pound cipollini onions
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pint cherry tomatoes
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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By Chef #1019552
Steamboat, CO
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!
By boyd_jenny_8058704
Covington, LA
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.
By elefrog
NY
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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