Provencal Fondue

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Provencal Fondue

A riff on the classic alpine favorite, this lightened-up fondue draws inspiration from southern France.

  • 6Servings

Ingredients

Fondue

  • 1 tsp. olive oil
  • 1 small onion, finely diced (1 cup)
  • 1 pinch salt
  • 1 1/2 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
  • 1/4 tsp. sugar
  • 2 cups shredded Gruyere cheese (8 oz.)
  • 1 cup shredded Comte or Emmental cheese (4 oz.)
  • 5 tsp. cornstarch
  • 1 cup dry white wine

Suggested Dippers

  • 3 cups baguette cubes (4 oz.)
  • 3 cups fresh and/or steamed vegetables

Preparation

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.

Nutrition Information

  • Calories: 259
  • Carbohydrate Content: 9 g
  • Cholesterol Content: 56 mg
  • Fat Content: 18 g
  • Fiber Content: 1 g
  • Protein Content: 17 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 186 mg
  • Sugar Content: 3 g