Aged Cheddar Fondue with Tomatoes, Bacon, and Grilled Onions

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 516, total fat 35 G., saturated fats 16 G., proteins 21 G., carbohydrates 24 G., fiber 2 G., cholesterol 80 mg, sodium 715 mg, sugar 5 G.

This fondue is perfect for a backyard party or a picnic. The cheese sauce and appetizers can be prepared either on the grill or over a campfire. The combination of aged cheddar, Gruyere, dry white wine, and sherry creates a rich and deep flavor. For dipping, prepare skewers by threading bread cubes, cherry tomatoes, bacon pieces, and onions onto skewers and lightly grilling them. If using wooden skewers, be sure to soak them in water first to prevent burning. This fondue looks deliciously campy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups cherry tomatoes
220 g bacon, diced
1 large Vidalia onion, diced
Half a loaf of ciabatta (about 220 g), cut into cubes
Olive oil to drizzle
Lots of freshly ground black pepper
110 g aged cheddar
6 tsp cornstarch
280 g of Gruyere
2 tablespoons butter
2 cloves garlic, crushed
1 cup dry white wine
2 tbsp sherry
A pinch of nutmeg
Special equipment: metal skewers (or wooden skewers soaked in water for 30 minutes)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Gruyere cheese, cheddar cheese, white wine, sherry, starch, cherry tomatoes, bacon, Vidalia onion, nutmeg

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Toss the cherry tomatoes, bacon bits, onion, and bread cubes separately with a little olive oil and season with salt and pepper. Thread them onto individual skewers so each ingredient cooks at its own pace. You'll have several skewers for each ingredient. Grill the skewers over medium heat until lightly charred; keep them warm while you prepare the fondue.

Grate the cheddar and mix with 2 teaspoons of cornstarch. Separately, grate the Gruyère and mix with the remaining 4 teaspoons of cornstarch.
In a medium saucepan over medium heat, melt the butter (this can be done over a campfire or on a grill). Once melted, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyère and stir until smooth. Add the Cheddar and stir until smooth, eliminating any lumps.
Heat until the cheese begins to bubble slightly around the edges. Remove from heat and add sherry, plenty of black pepper, and nutmeg. Serve with tomatoes, onions, bread, and bacon skewers.

Author of the recipe - Amy Thielen is an award-winning television chef and Midwest cookbook writer who currently writes books and blogs about food from her farm.

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