At the new Maude's Liquor Bar in Chicago, Alinea veteran Jeff Pikus revisits Parisian favorites like steak tartare and duck rillettes. Soulful French onion soup, however, didn't make the cut--at least not in its original form. The standard bistro dish proved too fussy to produce at Maude's, so the chef recast the same full-bodied flavors in a fondue made from deeply caramelized onions and a bubbling Gruyère crust. A splash of chicken broth loosens the melted onions slightly while leaving the best part of French onion soup--the bread and the blistered cheese--intact.
French Onion FondueRecipe adapted from Jeff Pikus, Maude's Liquor Bar, Chicago
Yield: 4 to 6 appetizer servings