Sweet caramelized onions, in tandem with a fragrant blend of dried herbs, make a pleasing background for nutty Gruyere in this variation on the classic Swiss cheese fondue. If you like a milder fondue, substitute another Swiss cheese for part of the Gruyere. Serve with crust cubes of rosemary bread, bite size pieces of cooked beef, chicken or sausage, oven roasted whole mushrooms, fennel slices and other crisp vegetables.Unknownsource
1In large skillet, melt butter in oil over medium low heat. Stir in the onions, herbes de Provence, 1/4 tsp. salt and pepper to taste. Cover the skillet and cook for 5 minutes. Uncover and continue to cook, stirring occasionally, til onions are soft and golden brown, 35 to 45 minutes longer.
2In large bowl, toss shredded Gruyere cheese with the cornstarch to coat
3Rub inside of medium pan with garlic and discard. Add wine, vinegar, and cayenne to pan. Cook over medium heat til hot but not boiling. Reduce heat to low and gradually stir in cheese mixture, letting each addition melt before adding more. Add all but about 1/2 cup of the onions. Season with additional salt and pepper to taste.
4Transfer to a fondue pot, preferably ceramic or enameled cast iron, and scatter remaining onions on op. Regulate the heat under the pot if possible so that the cheese fondue remains warm, not hot.