Call me a relic, but I miss the days of dialing up my friends on my old rotary phone to chat for hours about nothing in particular. In my low-tech opinion, modern-technology threatens to disconnect us from those things that intrinsically tie us to our youth, our personal history, and our network of close friends. Of course, other commitments pull at us like work, family, and various responsibilities, but with the prevalence of Facebook, texting, and email, I feel increasingly disconnected from my friends and family. I have to work harder to experience them in 3-D.
When I learned of the Harvest Fondue class scheduled to take place at the Cheese School of San Francisco, I immediately reached out to (yes, emailed…sigh) my three oldest friends, Sarah, Virginia, and Deborah – The Fondette’s. For nearly thirty years, we have gathered regularly to perfect our fondue recipe; a tradition we three deeply value. Virg, who I’ve known since first-grade and Sarah, who became my “best-friend” in second were both free to join me and last Friday night, we met up in San Francisco and embarked on a fondue-making adventure that was just pure pleasure!
After an unrelenting week of working and parenting, it was a treat to meet up with two of my oldest girlfriends. It was especially comforting to set eyes on Virg and Sarah, and have a glass of champagne thrusted into my hand upon arrival, after having just survived Friday full-moon rush hour traffic and a near accident which left me shaky.
The classroom was filled with fondue fanatics and there were several fondue stations throughout the room. Each pot had a different recipe and the group of people seated around that pot were responsible for assembling a unique fondue. The high-point of the class, was taking a tour of the stations and with fondue fork in hand, sampling each recipe. The tour of fondue recipes forced this group of strangers to mingle, converse, and delight in food together. We laughed, shared tips, and decided on our winners for the best recipe of the evening.
My winner and the recipe that my friends and I assembled, was the French Onion Fondue: Comté cheese, sherry, fresh thyme, and caramelized onions. This pot of warm cheesy goodness was profoundly delicious. I will be sure to make it again at home.
I enjoyed the class immensely – the sensation of a week’s worth of stress melting away in a pot of cheese – and most important, time spent with close girlfriends. I am inspired to invite a group of friends and family over on a cold, rainy evening in winter to come out of isolation and gather around a welcoming pot (or two, or three) of fondue. Keep an eye out for your invitation!
French Onion Fondue
By Lenny Rice, Author of Fondue (our fabulous and ebullient instructor)
1 pound Comté or Gruyère, grated
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 onion, cut in half and thinly sliced crosswise
1 tablespoon fresh thyme leaves, minced
1¼ dry sherry
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until golden brown and very soft, 20 to 30 minutes. Add the sherry and increase the heat to medium-high, stirring constantly. When the liquid just begins to boil, decrease the heat to medium-low and add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.
Makes 3 cups