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"  Ingredients Smoked Onions  \u2022 1\u00BD cups very thinly sliced Spanish onions (about 2 medium) \u2022 \u00BC cup canola oil \u2022 \u00BD tsp. coarse salt \u2022 \u00BC tsp. black pepper \u2022 \u00BD cup mesquite wood chips, soaked in cold water for 1 hour and drained \u2022 2 tbsp. unsalted butter \u2022 \u00BC cup dry white wine \u2022 3 tbsp. Champagne vinegar \u2022 3 cups vegetable stock  Herbed Crisps \u2022 4 tbsp. (\u00BD stick) unsalted butter \u2022 2 cups all-purpose flour \u2022 \u00BC cup chopped fresh basil \u2022 \u00BC cup chopped fresh chives \u2022 1 tsp. coarse salt \u2022 \u00BD tsp. black pepper \u2022 6 tbsp. dry white wine  Blue Cheese Fondue \u2022 1\u00BD cups crumbled, mild Spanish blue cheese (preferably Picon or Covadonga) \u2022 1\u00BC cups cream cheese \u2022 1\u00BC cups grated pepper jack cheese \u2022 1\u00BD tbsp. dry white wine \u2022 1 tbsp. heavy cream  Directions To make onions: Toss onions with 2 tablespoons of the oil and season with salt and pepper. Put on one side of a deep cast-iron skillet with a lid. Put the wood chips in a small heat-proof container (4-by-3-by-1-inch aluminum works well) and put on the other side of the skillet. Light the wood chips. Cover the skillet and let smoke 5 minutes. Repeat process three more times; the third time, allow onions to smoke, covered, for 1 hour.  Heat remaining 2 tablespoons of the oil in a large saucepan over low heat. Add smoked onions and stir until softened, about 2 minutes. Stir in butter until it melts. Add wine, vinegar and stock, cover with parchment paper and cook for 2 hours.  Meanwhile, make herbed crisps: Preheat oven to 400\u00B0F. Line a baking sheet with parchment paper. Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it turns golden brown and smells nutty, about 5 minutes. Remove from heat. Beat flour, basil, chives, salt and pepper in electric mixer on low speed until well blended, about 1 minute. Beat in wine and browned butter, including flecks at the bottom of the pan, until large clumps form, about 2 minutes. Turn dough onto unfloured work surface. Press dough into a ball and roll as thinly as possible (preferably less than ? inch). Carefully transfer sheet of dough to a prepared baking sheet. Cut dough into 4-by-1-inch rectangles. Bake until golden brown, about 10 minutes. Cool completely on a wire rack. Raise oven temperature to 450\u00B0F.  To make fondue: In a cast-iron Dutch oven, mix together cheeses, cream and wine; cream until well combined. Push to one side, and pour onion mixture onto other side. Bake until hot and bubbling, about 5 minutes. Stir well and transfer to a fondue pot. Keep warm over low heat and serve with herbed crisps for dipping. Serves 6. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1926/blue-cheese-fondue-smoked-onions-recipe-a-56614/>