Name: Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 pound cipollini onions; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1 pint cherry tomatoes; 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

Directions

Special equipment:

Wooden skewers

Preheat oven to 425 degrees F.
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.

On Tonight

Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions

For the tomatoes and onions:

For the fondue:

Special equipment:

For the fondue:

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