Mini cheese fondue

Name: Mini cheese fondue
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Gruyère cheese; 1⁄2 Federation Chives; 2 Garlic cloves; 4 Pretzel Bars; 2 medium-sized onions; 1-2 heaped tablespoons Flour; 1 TABLESPOON clarified butter; 150 ml dry white wine; 125 g Whipped cream; 2-3 TEASPOONS Lemon juice; 2 coated Tsp Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Gruyère cheese
1⁄2 Federation Chives
2 Garlic cloves
4 Pretzel Bars
2 medium-sized onions
1-2 heaped tablespoons Flour
1 TABLESPOON clarified butter
150 ml dry white wine
125 g Whipped cream
2-3 TEASPOONS Lemon juice
2 coated Tsp Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg

Directions

1
Finely grate the cheese. Wash the chives, shake dry and cut into small rolls. Peel garlic and chop very finely. Cut pretzel breadsticks into thick slices.
2
Peel onions, cut them into fine rings and turn them in flour. Heat clarified butter in a pan. Fry the onion rings in it until golden brown. Take them out and let them drip off on kitchen paper.
3
Warm the wine, cream, lemon juice and garlic in a wide pot. Add cheese, melt while stirring constantly and bring to the boil. Stir starch and 3-4 tbsp. cold water until smooth. Stir into the melted cheese, bring to the boil again and simmer for about 1 minute while stirring.
4
Season cheese fondue with pepper and nutmeg and divide into four small bowls. Sprinkle with onion rings and chives. Dip pieces of lye into it. Bündnerfleisch tastes good with it.