French Onion Soup Fondue

In Appetizers, Recipes by Robert Irvine


1/2 tablespoon grapeseed oil
1 onion, cut into thin julienne
1 clove garlic, sliced thin or minced
3 ounces brown ale
4 ounces beef stock
1 teaspoon fresh thyme leaves
1 bay leaf
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 ounce sharp Cheddar, sliced or shredded
1 ounce Swiss cheese, sliced or shredded
Four 1-inch-thick slices baguette, toasted


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.

PROPANE GAS TORCH SAFETY:Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to “finger tight” when finished using the torch. Children should never use a propane gas torch without adult supervision.