Cheesy Fondue
Makes about 6 cups
Ingredients
- 2 cups dry white wine
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground nutmeg
- 2 (5-ounce) blocks Gruyère cheese, shredded
- 16 ounces fontina cheese, shredded
- 1 tablespoon fresh lemon juice
- Cubed deli meat, grilled chicken, fingerling potatoes, pretzel bites, small croissants, grapes, and strawberries, to serve
Instructions
- Set a 1½- to 2-quart slow cooker to a warm setting.
- In a large saucepan, bring wine to a gentle boil over medium heat. Reduce heat to medium-low, and simmer for 5 minutes.
- Meanwhile, in a small bowl, whisk together flour, salt, garlic powder, and nutmeg. Add ¼ cup reduced wine; whisk until smooth and combined. Add flour mixture to remaining reduced wine in pan, and cook over medium heat, stirring frequently, until mixture just begins to thicken, 1 to 2 minutes. Add cheeses, and stir until melted and mixture is smooth. Stir in lemon juice. Pour into prepared cooker to keep warm. Best served same day with deli meat, chicken, potatoes, pretzels, croissants, and fruit.
Notes
KITCHEN TIP
Keeping the heat low while melting the cheese prevents the fondue from breaking. If cheese gets too thick, add a splash of white wine to loosen it.
Keeping the heat low while melting the cheese prevents the fondue from breaking. If cheese gets too thick, add a splash of white wine to loosen it.
