2 teaspoons olive oil
1/2 cup chopped onion
1 cup whipping cream
1 8-ounce package cream cheese, room temperature
1 cup freshly grated Parmesan cheese (about 2 ounces)
1/2 cup (packed) grated Gruyère cheese (about 1 1/2 ounces)
1/4 teaspoon ground nutmeg
Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat. You don't even really need to put this in a fondue pot and can reheat in the microwave if it needs remelting.
Things to dip in a Cheese fondue:
pretzel, tatertots, meatballs, cubes of olive and walnut breads
slices of apples, pears or grapes
steamed or roasted broccoli and cauliflower, or mushrooms.
Be sure to include a few palate-cleansing pickles, like cornichons, gherkins or olives to help cut the richness.
I found this brilliant idea from Jaden's Steamy Kitchen. Mini pigs in a blanket (1 can/tube of crescent dough + Lil’ Smokies baby sausage links. Unroll the dough, cut into strips – wrap each Lil’ Smokie and bake 375F for 10-12 minutes until golden brown.)
a cured meats plate, cubes of salami
Sliced Louisiana Hot Link