Classic French Onion Fondue

CLASSIC FRENCH ONION FONDUE
4 c. shredded Gruyere cheese
1 T. cornstarch
1 T. chopped fresh thyme
1 T. butter
1 t. olive oil
5 c. thinly sliced onions
1 c. beef broth
Salt/black pepper to taste
¾ c. dry sherry
¼ c. dry white wine
Assorted crusted breads, crackers, veggies to dip

1. Cut parchment paper round the diameter of a large saute pan, then cut a 2” circular vent in center.
2. Toss together cheese, cornstarch and thyme.
3. Melt butter with oil in large saute pan.
4. Add onions and broth, season with salt and pepper and cook until broth nearly evaporated, about 15 minutes.
5. Cover onions with prepared parchment round, reduce heat to medium and continue cooking until deep golden brown, stir occasionally, about 30 minutes.
6. Transfer onions to a bowl and increase heat to medium.
7. Deglaze pan with sherry and wine, scraping up any browned bits and bring to a simmer.
8. Whisk in cheese mixture a handful at a time, letting each addition fully melt before adding the next.
9. Stir in caramelized onions, season and transfer to warm fondue pot.