Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions

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

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Delicious... caramelized onions melt in your mouth. Fondue is very flavorful. I bought some fresh crispy bread and cut into cubes to having something else to dip as well...worked perfectly!

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I made this for a 'fondue' night where I drew 'appetizers'. Unbelievably I found this recipe and found it intriguing. Couldn't locate cippolini onions - so used pearl onions instead (it's summer. Carmelized according to the recipe - should have done MORE of those. I also made blanched asparagus and green beans for another cold dip I did - and sausage bites for yet another recipe - all of it worked with the blue cheese fondue. I used a Stilton/blue that I bought in Wisconsin at the Alp and Dell cheese shop in Monroe - a branch of Roth Kase. OMG - it was heaven. The combinatin of blue cheese with garlic, thyme, and heavy cream was HEAVEN. This is unlike any fondue I've ever had - and stole the show from the fondue entre. Every bit of anything I put on the appetizer plate to dip into this fondue was gone. This is a winner. Use a good blue. I probably reduced it more than the recipe called for because it was a little too thin - but then I live at 8,000 feet so maybe it was just a factor of the elevation that caused it to reduce slowly.

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I brought this to a party last summer and there was soon a crowd gathering around it raving about it. I served it on a platter with the onions, tomatoes and a crusty bread. All went!
The fondue can made made a day or so ahead and reheated. Make the veggies as close as possiblet to serving, I did them about three hours ahead and they were fine.