30 minutes or fewer
A riff on the classic alpine favorite, this lightened-up fondue draws inspiration from southern France.
- 1 tsp. olive oil
- 1 small onion, finely diced (1 cup)
- 1 pinch salt
- 1 ½ cups peeled, diced tomatoes, or 1 15-oz. can diced tomatoes
- 2 cloves garlic, minced (2 tsp.)
- 2 tsp. herbes de Provence
- 1 tsp. pastis, optional
- ¼ tsp. sugar
- 2 cups shredded Gruyère cheese (8 oz.)
- 1 cup shredded Comté or Emmental cheese (4 oz.)
- 5 tsp. cornstarch
- 1 cup dry white wine
- 3 cups baguette cubes (4 oz.)
- 3 cups fresh and/or steamed vegetables
1. Heat oil in fondue pot or saucepan over medium-low heat. Add onion and salt. Cover, and cook 2 to 3 minutes, or until softened. Add tomatoes, garlic, herbes de Provence, pastis (if using), and sugar; bring to a boil. Simmer 5 minutes. Transfer to bowl, and set aside.
2. Toss cheeses with cornstarch in bowl.
3. Add wine to fondue pot or saucepan, and bring to a boil over medium heat. Simmer 5 to 7 minutes, or until reduced by half. Stir in cheese mixture, and cook 3 to 4 minutes, or until cheese is melted, stirring constantly. Stir in tomato mixture, and cook 2 minutes, or until Fondue bubbles. Serve with Dippers.
January/February 2012 p.58