I know, I know you are thinking cheese and you are right to do so. It is, after all, one of the many things  fondue can mean but simply put it means “melted” but fondue is also used in other culinary applications beyond the Swiss national dish.

To fondue something is to sweat it over low heat until it becomes very tender.   Vegetables are often used in fondue where they are left on the stove over low heat eventually  breaking down into an unctuous mess of jam.  It is looser then jam and while I am sure you could preserve or can fondue I don’t.  I usually don’t make a fondue in those quantities.  I more or less consider it a quick jam or pickle,  and much like a quick pickle it is something I will store in the fridge and use within week or so.

This particular fondue goes well with grilled pork chops, is better then great on beef quesadillas and is wildly good on hotdogs and brats.  In other words you will want to have this little gem around for summer grill outs.

Red Onion an Rhubarb Fondue (makes 1 plus cup )

3 red onions, peeled trimmed and thinly sliced

3 rhubarb stalks, peeled if tough and thinly sliced

1/3 cup sugar

1/4 cup red wine vinegar

1/4 grenadine, the best quality you can find, Stirrings is a good choice

salt and fresh ground pepper

vegetable oil

1. Place a saute pan over medium heat and let it gently warm.  Add enough oil to the pan to lightly coat to bottom.  Add the red onions.  Season them with a pinch of salt and fresh ground pepper.

2. Let cook until they beging to turn golden.  Then turn the heat to low and let the onions cook a very long time.  Stir them so they don’t burn but let them brown.

3. Once the caramelize add the rhubarb, red wine vinegar, grenadine, sugar and stir until the sugar has dissolved.  Taste and adjust the seasoning.

4. Bring the fondue back to a boil and then reduce the heat and simmer the sauce until the liquid is reduced by half.  Cool then store in a ball jar in the fridge and, as with all things like this, it gets better with age.