¼ cup olive oil
1 large or 2 medium yellow onions, thinly sliced
1 teaspoon finely chopped fresh thyme
¼ salt Freshly ground pepper
6 slices bacon, coarsely chopped
16 oz. Carr Valley Aged Gouda, coarsely grated
1 ½ Tablespoon flour
¾ cup Cedar Creek Beau Blanc
2 loaves Italian of French bread
Fingerling or red potatoes, boiled and cut in half In large sauté pan, warm the oil over low heat. Place the onions, thyme, salt, and pepper to taste in the pan and cook, stirring occasionally for about 45 minutes. The onions should turn a golden color, but should not brown. Be patient! If they stick, add a little bit of water. Keep warm over a very low heat. (You can make the onions up to two hours in advance. After they cook, remove them from the heat. Warm slightly before using.)
Cook the bacon until crisp. Drain on paper towels and set aside.
In a medium bowl, toss together the cheese and flour. Set aside.
Warm a fondue pot by filling it with hot water. Pour out the water and wipe the pot dry.
In a medium-sized heavy bottomed pot, heat the wine slowly over medium heat. Once the wine is hot but not boiling, add a handful of the cheese. Stir until melted before adding more. Continue with the remaining cheese (if mixture is stiff, add a little more wine 1 teaspoon at a time.) When all of the cheese has been added, stir in the bacon and all but about ½ cup of the onions.
Transfer the fondue to the fondue pot and top with the remaining onions. Serve immediately, with the bread cubes and potatoes. Eat & Enjoy!
Serves 4 as a main course, 8 as an appetizer.
Serve with Cedar Creek Chardonnay.
– from Larry’s market