Melting Pots French Onion Swiss Fondue Recipe 55

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MELTING POT SWISS CHEDDAR FONDUE



Melting Pot Swiss Cheddar Fondue image

How can you go wrong with bread and hot melted cheese? This is the actual recipe used at The Melting Pot. It's not exactly a secret since they make it at the table, but our waitress even told me the exact amounts and I wrote them down!

Provided by JenniferK2

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces beer
8 ounces swiss cheese, shredded (mild Irish swiss works best)
4 ounces sharp cheddar cheese, shredded
1/4 cup flour
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon mustard powder
1/4 teaspoon pepper

Steps:

  • Mix cheeses with flour.
  • Heat beer in fondue pot until steaming.
  • Add Worcestershire, garlic, mustard and pepper; mix well.
  • Add cheese and stir until melted.
  • Use chunks of bread, veggies and apples for dipping in cheese mixture.

FRENCH ONION FONDUE



French Onion Fondue image

Think French Onion soup without the soup ... fabulous appetizer for an elegant dinner or cocktail party. Recipe adapted from Jeff Pikus, Maude's Liquor Bar, Chicago.

Provided by Pinay0618

Categories     Cheese

Time 2h45m

Yield 4-6 appetizer servings

Number Of Ingredients 11

1/4 cup unsalted butter
5 lbs sweet onions, thinly sliced (about 6 onions)
1/4 cup dry sherry
1/4 cup sherry wine vinegar
1/4 cup Worcestershire sauce
2 teaspoons thyme leaves
salt & freshly ground black pepper
1 1/2 cups chicken broth, preferably homemade
2 cups coarsely grated gruyere cheese
1 teaspoon finely chopped flat leaf parsley
1 baguette, sliced and lightly toasted

Steps:

  • In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.
  • Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.
  • Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.

Nutrition Facts : Calories 1751.5, Fat 37.1, SaturatedFat 19.8, Cholesterol 89.9, Sodium 2628, Carbohydrate 275.8, Fiber 18.9, Sugar 36.7, Protein 69.5

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