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In a non-stick skillet, heat butter. Cook onions for 5 minutes or until lightly browned. Deglaze with cider vinegar. Reduce to dry and season with salt and pepper. Set aside.
In a saucepan, bring broth to a boil. Add diluted starch. Stir well until broth thickens. Add fondue meat and cook for 1 to 2 minutes. Set aside.
Butter each slice of bread. Top half the slices with cheese and add meat. Drizzle with a little cooking juice. Add caramelized onions and close with the other slice.
Gently grill until lightly browned. Flip and continue grilling to perfection.
Serve with Dijon mustard and pickles.
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