Easy French Onion Fondue 3 Ingredients Recipes

FRENCH ONION SOUP FONDUE

Steps:

• In a pan over medium-low heat, heat the grapeseed oil. Add the onions and garlic and caramelize until golden brown, approximately 10 minutes. Deglaze with the beer and let it cook out for 3 to 4 minutes. Add the beef stock, thyme and bay leaf, then bring to a boil. Let simmer for 10 more minutes. Add the butter and slowly incorporate it into the broth so it thickens the broth lightly, about 2 minutes. Season with salt and pepper.
• Preheat the broiler.
• Fill a small ovensafe bowl with the onion mixture and cover with the Cheddar and Swiss. Melt the top under the broiler until golden, 1 to 2 minutes (or with a kitchen blowtorch). Serve with the toasted baguette.

FONDUE BOURGUIGNONNE - BEEF FONDUE

Steps:

• 1. To make the beef bouillon... In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Before transferring the bouillon in the fondue pot, taste and adjust if necessary.
• 2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=G6ktHRE7yUc
• 3. Here are a dozen of sauces to chose from... CHILI ½ cup chili sauce ¼ cup mayonnaise ¼ cup sour cream ½ tsp. fresh ginger, minced HORSERADISH ¼ cup sour cream ¼ cup Miracle Whip 1 tbsp. horseradish 1 tbsp. Dijon DIJONNAISE SAUCE ¼ cup Dijonnaise ¼ cup sour cream 1 tbsp. prepared yellow mustard JAPANESE SAUCE 3 tbsp. kewpi mayonnaise 3 tbsp. sour cream ½ tsp. wasabi paste, or to taste ¼ tsp. ponzu 1 tsp. chives ROSE SAUCE ¼ cup mayonnaise 2 tbsp. ketchup ¼ tsp. dry mustard or garlic salt ONION 1 envelope onion soup mix 12 ounces sour cream DIABLO 1 tbsp. oil ½ cup white onions, finely chopped 2 large cloves garlic, pressed 1 cup ketchup 1 tbsp. Worcestershire sauce 1 tsp. white vinegar In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes. CHEESE SAUCE ¼ cup mayo 3 tbsp. milk ½ cup Cheddar cheese, grated ½ tsp. Cholula In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted. CURRY SAUCE ¼ cup mayonnaise ¼ cup sour cream 1 ½ tbsp. curry powder ¼ tsp. garlic powder CHUTNEY SAUCE ½ cup mayo ¼ cup chutney 2 tsp. prepared yellow mustard SIMPLE CHILI ½ cup chili sauce ½ cup mayonnaise BBQ SAUCE ¼ cup mayonnaise ¼ cup sour cream 3 tbsp. BBQ sauce of your choice

FRENCH ONION CHEESE FONDUE

Steps:

• In a large saucepan, combine soup and dip. Add cheese. Cook and stir over medium-low heat until cheese is melted; keep warm. Serve with bread cubes or vegetables.

EASY FRENCH ONION FONDUE--3 INGREDIENTS!

Steps:

• In large saucepan, combine soup and dip.
• Add cheese, stirring over medium heat until cheese melts.
• Keep warm.
• Serve with cubes of French bread or asssorted veggies.

RICH AND SIMPLE FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

FRENCH ONION FONDUE

Steps:

• In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.
• Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.
• Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.

SLOW-COOKER FRENCH ONION MEATBALLS

Steps:

• In 4- to 5-quart slow cooker, place meatballs. In medium bowl, mix gravy, soup mix and sherry; gently stir into meatballs.
• Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours. Serve meatballs with fondue forks or long toothpicks.