Gruyere Fondue with Carmelized Onions

From my wonderful Great Party Fondues cookbook!

Ingredients:

2 tbsp unsalted butter

1 tbsp olive oil

2 large onions, halved and thinly sliced

3/4 tsp herbes de Provence

Salt and freshly ground black pepper

1 1/2 pounds Gruyere cheese, shredded

1 1/2 tbsp cornstarch

1 large garlic clove, crushed with the flat side of a knife

1 1/2 cups dry white wine

1 tbsp white wine vinegar

Dash of cayenne pepper

Directions:

1. In a large skillet, melt the butter in the oil over medium-low heat. Stir in the onions, herbes de Provence, 1/4 teaspoon sald and pepper to taste. Cover the skillet and cook for 5 minutes. Uncover and continue to cook, stirring occasionally, until the onions are soft and golden brown, 35-45 minutes.

2. In a large bowl, toss the shredded Gruyere cheese with the cornstarch to coat.

3. Rub the inside of a medium saucepan with the garlic and discard. Add the wine, vinegar, and cayenne to the pan. Cook over medium heat until hot but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Add all but about 1/2 cup of the onions. Season with additional sald and pepper to taste.

4. Transfer to a fondue pot and scatter the remaining onions on top.

Dippers: Bread cubes, apple, broccoli, red potatoes.