Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions (Michael Chiarello) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
1. For the tomatoes and onions:
2. Wooden skewers
3. For the fondue:
4. Preheat oven to 425 degrees F.
5. For the tomatoes and onions:
6. 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.
7. For the fondue:
8. 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.
9. Place the platter of veggies and skewers alongside and serve immediately.
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