Place a medium-size skillet over medium-high heat with two turns of the pan of EVOO, about two tablespoons. Add the onion, garlic, jalapeño and sauté until the veggies are tender, 5-6 minutes.
- If your fondue pot can be used on the stovetop, you can cook the veggies right in that!
While the vegetables are cooking, melt the butter in a medium-size skillet over medium-high heat. Add the flour and cook for about 1 minute. Whisk the chicken stock into the butter-flour mixture, add salt and freshly ground black pepper, and bring to a boil. Once boiling, reduce the heat to medium and cook until thickened, a couple of minutes.