For dipping: bread cubes, vegetables, small cooked pieces of meat, crackers, soft pretzels, breadsticks, bite-sized cubes of Yukon Gold or Red Bliss potatoes, etc.
On stovetop, combine water, French Onion soup and sherry (optional) in saucepan over medium heat until it gently bubbles. Add Chutter® and Swiss cheese and stir until smooth. Remove from heat. Top with caramelized onions and garnish with parsley if desired. Serve immediately in fondue pot, chafing dish, or warm cast iron skillet.
Tip: This fondue can be customized by adding mushrooms, green onions, minced garlic, etc. Don’t like Swiss? Try swapping it out for Gruyere, cheddar or a smoked provolone.
Note: To make caramelized onions, heat 1-2 tablespoons of oil in skillet. Add 2 large onions, sliced. Cook over medium-low heat for 15-20 minutes, stirring frequently, until brown and soft.