Walla Walla Onion, Pine Mushroom Fonduta

I heart fondue. This is a creative way to take all the goodness of a fondue and wrap it up in a neat little package. I originally made this dish with the fonduta, an Italian name for fondue, stuffed inside a small roasted squash. Somehow the squash morphed into a sweet, large Walla Walla onion, I think for the better. Each onion is a perfect serving size for one, and its roasted sweetness just melts into the pine mushroom and cheese tastiness.


  1. Roasted Walla Walla Onions:
    • 4 Walla Walla (sweet) onions (about 1 lb each)
    • 1 cup coarse salt, for roasting
  2. Pine Mushroom Fonduta:
    • ½ cup extra virgin olive oil
    • 2 cups peeled, washed, and thinly sliced pine mushrooms
    • ¼ cup all-purpose flour
    • 2 cups Vegetable Stock
    • ½ cup heavy cream
    • Reserved chopped innards from onions
    • 2 tbsp. thyme leaves Kosher salt
    • Fresh-ground black pepper
    • 1 cup small torn pieces day- old Arctic Sourdough
    • 2 cups grated Gruyère-style cheese (we like Farm House Natural Cheeses Heidi)
  3. To Serve:
    • 1 cup grated Gruyère-style cheese
    • Arctic Sourdough


  1. Roasted Walla Walla Onions:
    1. Preheat the oven to 450°F.
    2. Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through.
    3. When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside.
  2. Pine Mushroom Fonduta:
    1. In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat.
    2. Assembly: 
      1. Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly.
      2. Serve with lots of Arctic Sourdough and any extra fonduta that didn’t fit in the onions.
      3. Source: Read Full Article