Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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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

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

Directions

Special equipment:
Wooden skewers
  1. Preheat oven to 425 degrees F.
  2. 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:

  1. 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. 
  2. Place the platter of veggies and skewers alongside and serve immediately.