Swiss cheese fondue
easy
30 mins
30 mins
Ingredients
- 1 glass (170 ml; drained weight: 80 g) Silver onions
- 1 glass (370 ml; drained weight: 190 g) Cornichons
- 1 jar (180 g) Corn Veal
- 1 glass (370 ml; separation weight: 185 g) Beetroot in slices
- 1 glass (370 ml; drained weight: 200 g) Pumpkin sweet-sour
- 1 jar (140 g) paprika-filled olives
- 1 jar (330 g) Mixed Pickles
- 150 g cherry tomatoes
- 250 g Boxed white bread or bread by the meter
- 500 g farmhouse bread
- 500 g Gruyère cheese
- 300 g Emmental cheese
- 1 clove of garlic
- 400 ml dry white wine
- 1 TEASPOON Lemon juice
- 4 Coated Tsp Cornstarch
- 2 TABLESPOONS cherry brandy
- 7-10 Tbsp grated nutmeg
- 1-2 Spring onions
- 7-10 Tbsp black pepper
Directions
- 1
Drain silver onions, gherkins, corn on the cob, beetroot, pumpkin, olives and mixed pickles. Wash tomatoes and dab dry. Arrange sour vegetables and tomatoes in small bowls. Cut white bread and farmhouse bread into cubes of about 2 cm.
- 2
Coarsely grate the cheese and place it in a cheese fondue pot (caquelon shape). Peel the garlic clove, press it through a garlic press or chop it finely and add it to the cheese. Whisk white wine, lemon juice and cornflour and stir into the cheese.
- 3
Put the cheese fondue pot on the stove and melt it while stirring constantly at medium to high heat and bring it to the boil. The cheese must form an even, homogeneous mass. Add kirsch and season the cheese fondue with nutmeg.
- 4
Put the fondue on a chaud. Clean and wash spring onions and cut them into rings. Pour onto the finished fondue. Sprinkle with pepper from the mill. Put bread cubes on the fork and dip them in cheese.
- 5
Eat side dishes with it. Serve with black tea and kirsch.
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