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Course : Appetizer
Type of Prep : Heat
Cuisine : U.S. Regional
Occasion : New Year's, Party, Winter
 
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Hot Cheese Fondue

From Diana Rattray,
Your Guide to Southern Food.
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Serve this fondue with your choice of dippers.

INGREDIENTS:

  • 1 medium onion, finely chopped
  • 6 Tbs butter
  • 2 chicken bouillon cubes
  • 2 c light cream
  • 1 tsp steak sauce
  • 1 1/2 c Swiss cheese, grated
  • 1 c grated Parmesan cheese
  • 1/2 c dry white wine

PREPARATION:

Mix cream, flour and steak sauce and set aside. Saute onion in butter with bouillon cubes in fondue pot at HIGH, stirring to dissolve cubes. Reduce heat to MEDIUM. Add cream mixture, stirring constantly until thickened. Add cheese gradually and stir until melted. Add wine and mix well. Serve with chunks of crusty bread or rolls, cooked shrimp, cooked ham cubes, cherry tomatoes, celery, or other dippers.

Serving Adjust heat to maintain dipping consistency.
Serve 4-6 as main course, 10-12 as appetizer

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