Cheese fondue (our favorite)

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The picture is of fondue night instead of the actual fondue, but it was a great texture.


 We've finally found our favorite fondue recipe. 

Cheese fondue (our favorite)

Boil the following together:


1 1/2 cups white wine

1 sprig fresh rosemary, chopped fine

3 cloves garlic


Then, coat the following cheese in 1 T. cornstarch--we did about 3 1/2 cups total. I had almost 1 lb. between the Emmental and gouda b.c I just used a pre-sliced Sam's variety that came in a cheese multipack and I had used 2 pieces of each for a charcuterie tray earlier and then just used all the rest in the fondue. John thought the pepper jack quantity was about equal to the other two cheeses combined.


pepper jack 50%

Emmental cheese 25%

gouda cheese 25%


 Then, I added:


 about 1 onion worth of caramelized onion.


 I put 2 onions in the pressure cooker with some butter and oil and then I added probably WAY too much water (I would go with like 3 T. next time) and then pressure cooked it for 20 minutes. When it was done, it was totally white still with lots of water, so I added baking soda and drained it, and then they finally cooked down and caramelized. I would pressure cook them for like 5-10 minutes is all next time.


Then, I added half a lemon's worth of juice


It was awesome! You don’t want to fondue to boil. Just slowly melt and barely simmer.

We dip bread cubes, mushrooms sautéed in butter and wine, cauliflower, broccoli, celery, carrots, and cucumbers, and then meatballs. You can also do green apples and olives.


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