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- 1/2 lb finely diced Gruyere Cheese (about 2 cups)
- 1/2 lb finely diced Emmental Cheese (about 2 cups)
- 1 1/2 tablespoons cornstarch
- 2 cloves garlic, halved
- 1 1/3 cups dry white wine
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons kirsch
- freshly ground nutmeg, to taste if desired
- 3 canned whole chipotle chiles in adobo, to taste,minced (about 1 1/2 tablespoons, *available at Hispanic markets and some specialty foods shops)
- fried shallots or thinly sliced scallion tops or crumbled cooked Bacon, for stirring into fondue is desired
- For the fried shallots
- 1 1/2 cups thinly sliced shallots (about 8 large)
- 4 tablespoons vegetable oil
- assorted cooked vegetables, such as Broccoli,carrots,pearl onions,and potatoes
- cubes day-old French bread or Italian bread or sourdough bread
- In a bowl toss together cheeses and cornstarch.
- Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
- Bring liquid just to a boil and stir in Cheese mixture by handfuls.
- Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.
- Transfer fondue to a fondue pot and set over a low flame.
- Stir in fried shallots, scallions, and/or Bacon if using and serve fondue with accompaniments for dipping.
- Stir fondue often to keep combined.
- To make the fried shallots
- In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown.
- Transfer shallots with a slotted spoon to paper towels to drain and season with salt.
Makes about 2/3 cup.