Cheese and Onion Fondue
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:25pm

Ingredients




1 ounce butter
1 large onion, very finely chopped
1 garlic clove
5 ounces fl oz dry white wine
7 ounces fl oz vegetable stock
1 pound Emmental cheese, grated
1 tablespoon cornflour
pinch of salt

freshly ground black pepper

pinch of nutmeg

pieces of French stick bread, to serve

Preparation

1 Melt the butter in a large saucepan, add the onion and cook for 4 or 5 minutes until soft but not brown. Peel the garlic clove, halve, and rub the inside of the fondue pot with the cut side Add about 6 fl oz of the stock, the wine, and heat until bubbling. Stir in the cheese, then gently stir over a moderate heat until the cheese is fully melted. Don't overheat to the point of boiling, it'll spoil the flavor a bit. Meanwhile, mix the remaining stock and cornflour together to form a thin paste. Add this to the fondue, and cook for a couple more minutes until thickened. Add the salt, pepper and nutmeg, and  


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About


Fondue is a fun meal for a party or an intimate dinner for 2.