n a hot saute pan fry bacon slices. With a slottet spoon transfer to a paper towel lined plate and let it cool. Crumble to small pieces. You can store it in the refrigerator over night.

Melt butter in a small saute pan and add the sliced onions. Sprinkle in the sugar and season with salt and pepper. Caramelize onions over medium high heat for about 15 minutes or until golden color. You can prepare it in a day or two in advance.

Add the shredded cheese to a bowl and mix well with the flour

Heat wine in a medium sauce pan over medium-high heat. Do not boil the wine! Gradually whisk the cheese into the simmering wine, so that it can melt evenly. Stir in the caramelized onions and half of the bacon bits and cook for a few minutes.

To serve, tranfer the hot mixture to a Fonue Pot or to a heat proof glass bowl and top it with the remainig bacon bits. You can use fondue forks or skewers or other smaller forks for dipping the bread cubes.

PERFECT PAIRING: Bouchaine Pinot Noir or Pinot Meunier