Ingredients:

  • 3 large Vidalia or Yellow Onions (approx. 900g), thinly sliced
  • 3 tbsp (42g) Unsalted Butter
  • 1 tsp Kosher Salt
  • 1 tbsp Fresh Thyme leaves, minced
  • 2 cloves Garlic, grated
  • 1 cup (240ml) Dry White Wine (Sauvignon Blanc or Pinot Grigio)
  • 1 tbsp (15ml) Brandy or Cognac
  • 1 tsp Dijon Mustard
  • 8 oz (225g) Gruyère cheese, freshly grated
  • 8 oz (225g) Emmental or Fontina cheese, freshly grated
  • 1 tbsp Cornstarch

Instructions:

  1. Melt the butter in a heavy-bottomed skillet over medium heat. Add the sliced onions and kosher salt.
  2. Reduce heat to medium-low. Cook the onions, stirring occasionally, for approximately 40 minutes until they reach a deep mahogany brown and jammy consistency. Add the grated garlic and minced thyme in the last 2 minutes.
  3. Increase heat slightly and pour in the white wine and brandy. Use a wooden spoon to scrape the fond from the bottom of the pan. Stir in the Dijon mustard and let the liquid reduce by half.
  4. In a separate bowl, toss the freshly grated Gruyère and Emmental with 1 tablespoon of cornstarch until evenly coated.
  5. Gradually add the cheese blend to the skillet, stirring constantly in a figure-eight motion until the cheese is completely melted and a smooth, stable emulsion is formed. Serve immediately.