by Karin Calloway
They say "everything old will be new again," and I’ve been around long enough to believe it’s true. When I was in high school, fondue parties were all the rage. My mother would pull out her avocado-colored fondue pot, heat up some oil and we’d have a blast cooking up bits of meat on our long-handled fondue forks. For dessert, the pot was filled with a luscious chocolate fondue. And, occasionally, my parent’s dinner parties would begin with a cheese fondue and speared French bread cubes.
Heat olive oil in a large skillet over medium-high. Add onion and garlic and sauté until onion is very soft, about 8 minutes. Add diced tomatoes and wine and simmer 10 minutes, until liquid is almost completely reduced. Add the cheese and heat, stirring constantly, until melted. Pour into a fondue pot and serve with cubed French bread or bagel chips for dipping.
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