Mushroom Fondue with Roquefort & Brie

• 2 tbsp (25 g) butter
• 1 onion, diced
• 9

Heat the butter in a heavy skillet over medium heat. Saute the onion and mushrooms and sprinkle in the thyme, salt, and pepper. Sprinkle in the flour and cook briefly.

Douse with white wine and heat to a simmer.

Cut the rind from the brie and cut the cheese into smaller chunks.

Melt the cheeses in the pan, stirring until you have a nice smooth fondue. Serve with the pear