Small cheese fondue

Name: Small cheese fondue
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch Chives; 2 Onions; 750 g Gryerzerzer cheese; 2 Garlic cloves; 200 ml dry white wine; 200 g Whipped cream; 2 TABLESPOONS Lemon juice; 2 coated Tsp Cornstarch; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Flour; 10 g clarified butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 bunch Chives
2 Onions
750 g Gryerzerzer cheese
2 Garlic cloves
200 ml dry white wine
200 g Whipped cream
2 TABLESPOONS Lemon juice
2 coated Tsp Cornstarch
7-10 Tbsp freshly ground black pepper
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Flour
10 g clarified butter

Directions

1
Wash the chives, shake dry and cut into small rolls. Peel onions and cut into fine rings. Grate cheese finely. Peel garlic and chop very finely
2
Warm the wine, cream, garlic and lemon juice in a wide pot. Add the cheese and, stirring constantly, melt with a perforated spoon and bring to the boil. Stir starch and 3-4 tbsp. water until smooth. Stir into the melted cheese, bring to the boil and simmer for about 1 minute while stirring. Season to taste with pepper and nutmeg
3
In the meantime turn the onions in flour. Heat clarified butter in a frying pan and fry the onion rings in it until golden brown while turning, remove
4
Divide the fondue into four small bowls. Sprinkle with onion rings and chives. Serve with pretzel sticks and Bündnerfleisch