Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 lb finely diced gruyere cheese (about 2 cups)
- 1/2 lb finely diced emmenthaler cheese (about 2 cups)
- 1 1/2 tablespoons cornstarch
- 2 cloves garlic, halved
- 1 1/3 cups dry white wine
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons kirsch
- freshly ground nutmeg, to taste if desired
- 3 canned whole chipotle chiles in adobo, to taste,minced (about 1 1/2 tablespoons, *available at Hispanic markets and some specialty foods shops)
- fried shallots or thinly sliced scallion tops or crumbled cooked bacon, for stirring into fondue is desired
- ==
Directions
To make the fondue: In a bowl toss together cheeses and cornstarch.
Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
Bring liquid just to a boil and stir in cheese mixture by handfuls.
Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.
Transfer fondue to a fondue pot and set over a low flame.
Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping.
Stir fondue often to keep combined.
To make the fried shallots: In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown.
Transfer shallots with a slotted spoon to paper towels to drain and season with salt.
Makes about 2/3 cup.