Cheese Fondue
3 cups light cream
7 1/2 tablespoons flour
2 teaspoons Worcestershire sauce
1 stick plus 1 tablespoon butter
1 medium onion, minced
3 chicken bouillon cubes
2 1/4 cups Gruyère cheese, grated
1 1/2 cup Parmesan cheese, freshly grated
1/2 cup white wine (more or less depending on taste)
• In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
• In a large heavy saucepan, sauté onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
• Reduce heat to medium.
• Add cream mixture, whisking constantly until thickened.
• Gradually add cheeses, and stir until melted and smooth.
• Mixture will become very thick.
• Add wine a little at a time and mix well.
• Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
Transfer the fondue to a heated fondue pot and keep warm over low heat.
Accompaniments:
• Lightly toasted French bread cubes
• Fresh cooked shrimp
• Steamed broccoli
Serves 6
Tags: broccoli, french bread
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