1 med. onion, finely chopped
6 tbsp. butter
2 tsp. chicken bouillon
2 1/2 c. milk (whole, not skim)
5 big tbsp. flour
1 1/2 c. Swiss cheese
1 c. Parmesan cheese

In large saucepan, saute onion in butter with bouillon, stirring to dissolve; add flour. Whisk together until smooth. Cook stirring constantly, until butter and flour mixture bubbles and looks fluffy. Slowly whisk milk in. Cook over medium heat until mixture thickens. Add cheeses gradually and stir until melted. Keep warm while serving. A fondue pot is best.

Things to dip in fondue include: French bread (cut or torn into bite-size chunks, day old bread is best), apple slices, carrot sticks, celery sticks, broccoli flowerettes, chunks of fried hot dog, cooked ham, Vienna sausage, etc. Use your imagination.