Provencal Fondue

Name: Provencal Fondue
Ingredients: 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; 3 cups baguette cubes (4 oz.); 3 cups fresh and/or steamed vegetables

14 ingredients

12 steps

Ingredients

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

Directions

1

Heat oil in fondue pot or saucepan over medium-low heat.
2

Add onion and salt.
3

Cover, and cook 2 to 3 minutes, or until softened.
4

Add tomatoes, garlic, herbes de Provence, pastis (if using), and sugar; bring to a boil.
5

Simmer 5 minutes.
6

Transfer to bowl, and set aside.
7

Toss cheeses with cornstarch in bowl.
8

Add wine to fondue pot or saucepan, and bring to a boil over medium heat.
9

Simmer 5 to 7 minutes, or until reduced by half.
10

Stir in cheese mixture, and cook 3 to 4 minutes, or until cheese is melted, stirring constantly.
11

Stir in tomato mixture, and cook 2 minutes, or until Fondue bubbles.
12

Serve with Dippers.