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A closeup of a silver fondue pot filled with French onion fondue and four fondue forks with food on them being held over the pot. A wood platter in the background has a bowl of cubed steak, broccoli, baby potatoes, and mushrooms. Another white bowl of ravioli sits behind the pot.

French Onion Fondue

Tiffany
This French onion fondue recipe turns classic French onion soup into a fun meat fondue dinner with savory broth, steak, chicken, vegetables, potatoes, and Gruyère toasted bread for dipping.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Main Dishes
Cuisine American, French
Servings 6 Servings
Calories 435 kcal

Equipment

Ingredients
  

  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil
  • 2 Large Yellow Onions thinly sliced
  • ½ teaspoon Salt
  • ½ teaspoon Granulated Sugar
  • 4-6 cups Beef Broth depends on fondue pot size
  • ½ cup Dry White Wine
  • 1 teaspoon Fresh Thyme Leaves
  • ½ teaspoon Black Pepper
  • 1 Bay Leaf
  • 1-2 tablespoons Cognac, optional

Gruyère Toasts

  • 1 French Baguette ½" slices
  • 3-4 ounces Shredded or Sliced Gruyère Cheese

Dippers (Plan on approximately 6 ounces of meat per person)

  • Sirloin, Ribeye, or New York Strip cut into 1-inch cubes
  • Chicken Breasts cut into 1-inch pieces
  • 6 ounces Baby Bella Mushrooms whole or halved
  • 1 pound Baby Potatoes halved or quartered
  • 2 cups Broccoli Florets

Instructions
 

French Onion Fondue

  • Caramelize the onions. Melt the butter and olive oil in a pot set over medium-low heat on the stovetop. Add the onions and cook, stirring occasionally, for about 15 minutes, until softened. Sprinkle in the sugar and continue cooking, stirring occasionally, for another 25 to 30 minutes, until deeply browned and jammy. Drain grease, if needed. Season lightly with the salt and black pepper.
  • Bake the cheese toasts. While the onions cook, make the toasts. Preheat oven to 400°F. Arrange baguette slices in a single layer on a baking sheet. Toast for 4 to 6 minutes, or until the bread is lightly crisp and golden around the edges. Remove the bread from the oven and sprinkle each slice with Gruyère cheese. Return the baguette slices to the oven and bake for 3 to 4 minutes, or until the cheese is melted and bubbly.
  • Build the broth. Slowly add dry white wine and cognac, if using, to the onions. Scrape up any browned bits from the bottom of the pot. Add beef broth, thyme, black pepper, and bay leaf directly into the pot with the onions. Bring to a gentle simmer for 10 minutes so the flavors meld.
  • Serve. Pour the broth into the fondue pot (if not already there) to keep the broth at a steady simmer. Guests spear cubes of steak or chicken on fondue forks and cook them directly in the hot broth. Dip crunchy pieces of gruyère toasts into the broth. Add potatoes and mushrooms to the pot to cook on their own, then remove with a slotted spoon once they're done.

Notes

  • The onions are the foundation of this recipe. Take the time to caramelize them for the deepest French onion flavor.
  • Keep the broth at a gentle simmer. A rolling boil can make the broth evaporate too quickly and toughen the steak.
  • The Gruyère baguette pieces replace the traditional French onion soup topping and are meant to be dipped into the broth.

Nutrition

Calories: 435kcalCarbohydrates: 42gProtein: 21gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 36mgSodium: 806mgPotassium: 1041mgFiber: 4gSugar: 6gVitamin A: 522IUVitamin C: 45mgCalcium: 421mgIron: 3mg