Creamy Caramelized Onion Fondue

Ingredients

When using the Evolution Mini, reduce the amount of ingredients by about one-third.

For the Broth

• 30 ml (2 tbsp) butter
  
• 4 large onions, thinly sliced
  
• 15 ml (1 tbsp) minced garlic
  
• 15 ml (1 tbsp) chopped fresh thyme
  
• 60 ml (1/4 cup) maple syrup
  
• 60 ml (1/4 cup) all-purpose flour
  
• 4 containers (900 ml each) beef broth
  
• Salt and pepper, to taste
  
• 250 ml (1 cup) 15% cooking cream
  

For the Balsamic Sauce

• 125 ml (1/2 cup) mayonnaise
  
• 15 ml (1 tbsp) balsamic vinegar
  
• Cracked Italian pepper, to taste
  
• Salt, to taste
  
• Chopped fresh thyme, to taste
  

For Dipping

• Blanched Brussels sprouts
  
• Assorted bell pepper cubes
  
• Bagel cubes
  
• Cherry tomatoes
  
• Zucchini slices
  
• Fondue meats of your choice (beef, chicken, pork)

Preparation

1. In a bowl, combine all the balsamic sauce ingredients. Refrigerate for at least 1 hour before serving.
   
2. In a saucepan, melt the butter over medium heat. Cook the onions for 8 to 10 minutes, until golden.
   
3. Add the garlic and thyme. Cook for 1 minute.
   
4. Pour in the maple syrup and continue cooking for 2 to 3 minutes, until the onions are caramelized. Transfer half of the caramelized onions to a separate bowl and set aside.
   
5. Sprinkle the remaining onions with the flour and cook for 1 minute, stirring constantly.
   
6. Pour the beef broth into the saucepan.
   
7. Season with salt and pepper. Bring to a boil, then simmer over medium-low heat for 10 to 12 minutes.
   
8. Stir in the cream.
   
9. Pour the desired amount of broth into the fondue pot and add the reserved caramelized onions. Reserve any remaining broth for later use.
   
10. Serve the fondue with the balsamic sauce and dipping ingredients.

Tip

Use any leftover broth to make a wonderful soup. Don't forget to top it with your favorite cheese and broil until golden and bubbly for an even more indulgent meal!