Thank you for your kind words Deborah! I'm glad you enjoyed it. I can't wait to try your recipes - Mimi
This is a simple recipe that I tried over the holidays. I especially loved the taste of the carmalized shallots. We tried the sourdough baguette and potatoes as suggested. I found I did have to add quite a bit more wine as mixture was very thick. This is a wonderful easy recipe for entertaining.
I had never made fondue before and followed the recipe exactly as written. It was pretty easy and turned out great! We did use the red potatoes as well as the bread for dipping. In addition I sliced up a granny smith apple to try with the fondue, that was also good, but would be better with a cheddar fondue. I didn't have any pears or I would have tried that as well. Thanks for this recipe, I will definitely make it again!
My fiance really liked it, but I didn't. Maybe the Chardonnay I chose was too dry or I didn't boil off enough of the alcohol. Either way, it isn't something that I will be making again. We tried other people's suggestions of dipping steamed vegetables. We had bread, broccoli, cauliflower, snap peas, and potato wedges. The veggies work nicely for dipping.
From Bon Appetit, March 2000. Sometimes I add cooked, crumbled bacon. Boiled small red-skinned baby potatoes cut in half also make great dippers as others have suggested.
The shallots were awesome! We had problems getting the cheese to melt and to not be stringy, but the flavor was pretty good.
This is one of my favorite fondues. It is simple to prepare which is a plus since I find that I don't cook very much anymore. The carmalized shallots add an interesting flavor to the fondue. My husband and I fight over who gets to finish the dish whenever I make it. One other thing about this fondue. I find that it tastes best with either bread or carrots. Please try this recipe if you enjoy fondue.