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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Different types of cheese can be used: Gruyere, Emmental, Raclette, Fribourg vacherin, Sbrinz, Appenzeller cheese as well as Comte savoyard and Beaufort. Some people like to use cut-up vegetables as well. Ingredients:
1 cup chicken broth |
1 tablespoon cornstarch |
1 garlic clove, halved |
1/2 cup dry white wine |
1 tablespoon lemon juice |
1 lb swiss cheese, shredded and at room temperature |
1/4 teaspoon ground nutmeg |
ground black pepper, to taste |
french bread, cubed |
Directions:
1. Stir 1/4 cup of the broth into the cornstarch until the mixture is smooth. Set it aside.
2. Rub a fondue pot or 2-quart saucepan with cut sides of garlic and discard the garlic. Add the remaining 3/4 cup broth and wine to the fondue pot.
3. Heat over medium heat until hot but not bubbling. Add the lemon juice. Add cheese, a little at a time, stirring until it melts before adding more. Add the cornstarch mixture and heat to a boil. Reduce the heat to low and cook for 1 minute.
4. Season with nutmeg and pepper. Keep warm. Serve with bread cubes for dipping.
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