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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Instead of serving Holiday guests chips and dip, give your party a makeover with this modern update on a simple, classic fondue. Ingredients:
2 large onions, quartered, and thinly sliced |
2 tablespoons butter |
1 garlic clove, halved |
1/4 cup scotch whisky |
1 cup chicken stock |
1/2 lb emmenthaler cheese, grated |
1/2 lb . gruyere, grated |
1/2 lb brie cheese, rind removed, cubed |
1 1/2 tablespoons cornstarch |
freshly grond pepper, to taste |
Directions:
1. Melt butter in a sauté pan. Add onions and cool over medium-low heat until golden brown, about 15 minutes. Set aside.
2. Rub garlic over inside of large dutch oven or heavy-bottomed saucepan. Discsard garlic. Add chicken stock and bring to a simmer over medium heat.
3. In a bowl, combine Emmenthal, Gruyere and Brie with cornstarch. Toss to coat.
4. Add cheese mixture, a handful at a time, to simmering chicken stock. Stir in, using a figure 8 motion, until cheese is melted. Continue with remaining cheese mixture.
5. Add whisky and caramelized onions,. Stir to combine. Place mixture in fondue pot. Serve with bread cubes and small or cut-up vegetables such as cherry tomatoes, tiny potatoes, hunks of cauliflower and broccoli.
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