Cut a parchment paper round the diameter of a large sauté pan, then cut a 2" circular vent in center.
Toss together cheese, cornstarch, and thyme.
Melt butter with oil in a large sauté pan over medium-high heat.
Add onion and broth, season with salt and pepper, and cook until broth nearly evaporates, about 15 minutes. Cover onions with prepared parchment round, reduce heat to medium-low, and continue cooking until deep golden brown, stirring occasionally, about 30 minutes. Transfer onions to a bowl and increase heat to medium.
Deglaze pan with sherry and wine, scraping up any bits on bottom, and bring to a simmer. Whisk in cheese mixture a handful at a time,,letting each addition fully melt before adding the next. Stir in cartelized onions, season witH salt and pepper, and transfer to a warm fondue pot.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 22 Servings|
|Calories from Fat: 6 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.4mg||0 %|
|Sodium 35.5mg||1 %|
|Potassium 46.8mg||1 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.2g|
|Protein 0.3g||0 %|
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Calories per serving: 32
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