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Fondue “Classic” Recipe

We bring to your attention a recipe for a classic cheese fondue. According to our own experience, the body spends more calories digesting these dishes than it gets from them! Thus, information about the sharpness of this dish and its negative effect on the figure is greatly exaggerated. “Fondue” is translated from French as “melted” or “melted”. Get ready, and you will melt and melt with pleasure…

CourseBirthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine’s Day Food
CuisineSwiss Cuisine

Servings	Prep Time
3	5minutes

Cook Time

40minutes

Servings	Prep Time
3	5minutes

Cook Time

40minutes

Ingredients

800gram Cheese hard(for this recipe “semi-finished product” for fondue. If this is not at your disposal, then take the usual hard cheese: “Emmental” and “Gruyere” 50/50)
200milliliters Dry white wine(Only if you use regular cheese)
50gram Sour Cream (10%)
4cloves Garlic
1piece Bread
Cucumberto taste
Onion(pickled, to taste)
Sausage(smoked or basturma, ham, sausage, basturma, ham, etc.)

Instructions

To make fondue, you must have a ceramic or cast-iron fondue mold complete with a metal stand and a burner at the bottom. Before proceeding with everything described below, turn on the oven at 200 degrees. During the first few steps, it should warm up. So, go ahead!
Peel the garlic. Cut one clove in half and grate inside the fondue.
Pour sour cream on the bottom. The fat content in them does not matter much. We usually charge 10 percent.
Now it’s cheese time! In this case, as a cheese, we took this semi-finished product for fondue. This is a ready-made cheese with white wine, which is pressed into briquettes, a kind of “sloth”.
Put the contents in a fondue mold. If you use hard cheese, grate it and add half a glass of hot white wine.
If you put a fondue pot with cold cheese on a stand with a burner (which is offered in many recipes), then the cheese will start to burn from below, and the top will remain unflavored. Therefore, the next step is as follows: mix the cheese evenly and put the fondue dish in a preheated oven.
Meanwhile, fry the finely chopped onion in vegetable oil until golden brown. And the garlic, which we cleaned at the beginning, is grated on a fine grater. After 10-15 minutes, you will see that the cheese in the oven begins to melt. At this point, take out the fondue, pour cheese, fried onions, grated garlic, mix everything again and bake in the oven again.
After another 10 minutes, transfer the fondue to the burner. After a while you will see how the cheese boils. That means you can get started! We prick a piece of bread on a fork and “wind” the melted cheese on it… mmmmm… Do not bring the cheese to a strong boil. It is ideal when it is just very warm and viscous.

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