Prep 10 mins
Cook 25 mins
From Rachel Ray
- 4 tablespoons butter
- 2 large onions, finely chopped
- 1 bay leaf
- 1 teaspoon dried thyme or 1 teaspoon poultry seasoning
- salt and pepper
- 3 green apples
- 1⁄2 lemon, juice of
- 1 lb round loaf crusty pumpernickel bread, cut into bite-size cubes
- 3 tablespoons all-purpose flour
- 2⁄3 cup dry white wine
- 2 cups half-and-half
- 1⁄2 teaspoon freshly grated nutmeg
- 2 ground cloves
- 2 1⁄2 cups shredded sharp white cheddar cheese
- Heat a heavy bottomed medium pot or deep skillet over medium heat.
- Melt butter in pot and add onions, raising heat slightly.
- Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes.
- While onions cook, slice apples and douse with a little lemon juice to slow browning.
- Arrange the apples and bread on a board or platter.
- When onions are soft and sweet, add flour and cook a minute.
- Whisk in wine, cook a minute then whisk in half-and-half.
- When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste.
- Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary.
- Dip apples and bread in warm cheesy sauce and enjoy.
I made this for a pumpkin carving party this year. I highly recommend it! It is pretty easy to make and reheats remarkably well, not to mention TASTY! I used wheat beer instead of wine and fresh thyme instead of dried. I also used half Granny Smith and half Gala apples, and sourdough instead of pumpernickel bread. Yummy!