French Onion Fondue

This will kick up your veggie or relish tray in a big way. Hot dips are perfect for winter entertaining and the sharp cheese flavors in this one pair nicely with winter wines.

2 yellow onions, diced
3 TB butter
1 Cup beef broth
16 oz cream cheese
6 oz swizz cheese
salt and pepper to taste

Caramelize onions in butter over medium heat. When onions are GBD (golden brown delicious), stir in broth 2 TB at a time. Deglaze the pan and allow the broth to reduce. Allow to reduce by half. Stir in cheeses and reduce heat to low. Stir well to incorporate.

Dip can be served immediately or covered and stored in the fridge up to 5 days until your party. To re heat, pop in the oven with the rest of your party spread until bubbly. Also great served in a chaffing dish to maintain temperature. A warmed serving dish will keep dip very soft for about 2 hours.

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