Cheddar Cheese & Tomato Fondue
I was first introduced to Fondue by my father some 30 years.
I was first introduced to Fondue by my father some 30 years. After that first taste, I was totally hooked! Fondue boasts it's origins from the Swiss Mountains where many varieties of cheese were in abundance. Fondues are perfect dipped with day-old bread, sausages, dried meat & vegetables. There are so may variations of fondues. My favourite is this Tomato Fondue. The sourness of tomatoes balances so beautifully with the richness & creaminess of cheese.
Ingredients
- cheddar cheese, grated1.5 cups
- swiss cheese, grated0.5 cup
- chicken stock1 tbsp
- flour1 tbsp
- worcestershire sauce1 tsp
- milk0.5 cup
- tomatoes, blended coarsely2
- onions, chopped & sauteed with butter till transparent1
- Day-old French Loaf, cut into large cubes
- Continental sausages, cut into 1/2 inch lengths
Instructions
- 1.
Put the cheeses, tomato, stock, milk, onions & flour and worcestershire sauce in a fondue pot.
- 2.
Mix everything together.
- 3.
Put on low gentle heat.
- 4.
Stir constantly until cheese is melted & mixture is creamy.
- 5.
When fondue bubbles gently, dip with french bread or sausages.
- 6.
The fondue needs to be constantly stirred whilst you are dipping it to prevent burning.* I sometimes substitute the tomato, mushroom, seafood or chicken stock.