Whisky Fondue
Ready In: 10 mins
Serves: 6-8
Ingredients
- 2 large onions, quartered, and thinly sliced
- 2 tablespoons butter
- 1 garlic clove, halved
- 1⁄4 cup Scotch whisky
- 1 cup chicken stock
- 1⁄2 lb emmenthaler cheese, grated
- 1⁄2 lb . gruyere, grated
- 1⁄2 lb brie cheese, rind removed, cubed
- 1 1⁄2 tablespoons cornstarch
- freshly grond pepper, to taste
Directions
- Melt butter in a sauté pan. Add onions and cool over medium-low heat until golden brown, about 15 minutes. Set aside.
- Rub garlic over inside of large dutch oven or heavy-bottomed saucepan. Discsard garlic. Add chicken stock and bring to a simmer over medium heat.
- In a bowl, combine Emmenthal, Gruyere and Brie with cornstarch. Toss to coat.
- Add cheese mixture, a handful at a time, to simmering chicken stock. Stir in, using a figure 8 motion, until cheese is melted. Continue with remaining cheese mixture.
- Add whisky and caramelized onions,. Stir to combine. Place mixture in fondue pot. Serve with bread cubes and small or cut-up vegetables such as cherry tomatoes, tiny potatoes, hunks of cauliflower and broccoli.
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