French Onion Soup Fondue

• 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

1. In a pan over medium-low heat, heat the grapeseed oil.
2. Add the onions and garlic and caramelize until golden brown, approximately 10 minutes.
3. Deglaze with the beer and let it cook out for 3 to 4 minutes.
4. Add the beef stock, thyme and bay leaf, then bring to a boil.
5. Let simmer for 10 more minutes.
6. Add the butter and slowly incorporate it into the broth so it thickens the broth lightly, about 2 minutes.
7. Season with salt and pepper.
8. Preheat the broiler.
9. Fill a small ovensafe bowl with the onion mixture and cover with the Cheddar and Swiss.
10. Melt the top under the broiler until golden, 1 to 2 minutes (or with a kitchen blowtorch).
11. Serve with the toasted baguette.

grapeseed oil, onion, clove garlic, brown ale, beef stock, thyme, bay leaf, unsalted butter, kosher salt, cheddar, swiss cheese, baguette

Taken from www.foodnetwork.com/recipes/robert-irvine/french-onion-soup-fondue.html (may not work)