WALLA WALLA ONION, PINE MUSHROOM FONDUTA
Steps:
- Roasted Walla Walla Onions:
- Preheat the oven to 450°F.
- Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through.
- When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside.
- Pine Mushroom Fonduta:
- In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat.
- Assembly:
- Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly.
- Serve with lots of Arctic Sourdough and any extra fonduta that didn't fit in the onions.
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sky skaters
[email protected]This looks delicious! I can't wait to try it.
aralim
[email protected]I'm not a big fan of onions, but I really enjoyed this fondue. The cheese was so creamy and flavorful, and the mushrooms added a nice earthy flavor.
NAWFAL CRAFT
[email protected]This was a bit too bland for my taste. I think I'll try adding some garlic and herbs next time.
Alve Ibne Masud
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. I love the way the cheese and onions melt together.
ridoy miya
[email protected]I've never made fondue before, but this recipe made it easy. It was so simple to follow, and the fondue turned out amazing.
OP RIVAL
[email protected]This is my go-to fondue recipe! It's always a hit with my friends and family. I love the combination of the sweet onions and the savory mushrooms.
Jumlee Park june
[email protected]I'm not sure what went wrong, but my fondue turned out grainy and thick. I followed the recipe exactly, so I'm not sure what happened.
Saif gujjar
[email protected]This was a great recipe! I made it for a potluck and it was a big hit. The cheese was melted and gooey, and the onions and mushrooms were cooked to perfection. I definitely recommend this recipe.
Masud Munshi
[email protected]This was way too oily for my taste. I think I'll try it again with less butter.
Tayyaba Munir
[email protected]The flavors in this dish are amazing! The onions and mushrooms are caramelized to perfection, and the cheese is gooey and melted. I served it with sliced apples and pears, and it was a perfect fall dish.
Ebere Jovial
[email protected]I made this for a party and it was a huge success! Everyone loved it. I followed the recipe exactly and it turned out perfectly.
Kemi AD
[email protected]This was delicious! I used Gruyère and Fontina cheeses, and added a splash of white wine. It was so creamy and flavorful, and the onions and mushrooms added a nice savory touch. I served it with toasted baguette slices, and it was a hit with my guest