Appetizers
Sake & Brie Fondue with Caremelized Onion

4 tablespoons (1/2 stick) butter 3 medium yellow and/or red onions, thinly sliced 4 teaspoons sugar 2 tablespoons balsamic vinegar 1 teaspoon dried thyme 2 pounds brie, chilled, rind cut off, cheese cubed

4 tablespoons cornstarch 2 cups dry sake (or other dry white wine) 2 tablespoons fresh lime juice 2 cloves garlic, minced Assorted bread, fruit or vegetable dippers

Melt butter in a heavy large skillet or chef's pan over medium-high heat. Add onions and saute until golden, about 15 minutes. Sprinkle with sugar and cook until caremelized, about 3 minutes. Add vinegar and thyme and cook until the liquid evaporates, about 1 minute. Add pepper to taste. Remove from heat and let cool.

Toss the brie cubes with the cornstarch in a large bowl.

Bring the wine, lime juice and garlic to a simmer in a large heavy saucepan over high heat. Reduce heat to medium. Add the cheese, one handful at a time and whisk until the cheese is almost melted. Repeat with the remaining cheese until it's all whisked in and the mixture begins to bubble. Transfer to a fondue pot or a slow-cooker to keep warm. Top with the caremelized onion mixture and serve.

Notes

Adapted from Cooking.com

Makes 8 servings.