Total Time
15mins
Prep 15 mins
Cook 0 mins

I got this off of Cabot's website.

Ingredients Nutrition

Directions

  1. In heat-proof fondue pot over medium heat, melt butter. Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.
  2. Add wine and bring to boil. Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.
  3. Whisk in cheeses and nutmeg and return fondue to simmer, stirring constantly.
  4. In small bowl, stir together cornstarch and water; whisk mixture into fondue.
  5. Serve sprinkled with basil and surrounded with vegetables and crusty bread.