Zutaten für Three Cheese Fondue With Tomato Onion Chutney
- Onions
- 1 teaspoon mustard seeds
- Unsalted Butter
- 1 (28 ounce) can crushed tomatoes
- Red Wine Vinegar
- 2 tablespoons brown sugar
- Ground Allspice
- Fresh Parsley Leaves
- Gruyere
- Emmenthaler Cheese
- 1 cup grated Gruyere cheese, 1 cup grated Swiss cheese, 1/2 cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 1 clove garlic
- Dry White Wine
- Fresh Lemon Juice
- 2 tablespoons Calvados (apple brandy – optional)
- Breadstick
- Assorted vegetables (broccoli, cauliflower, etc.)
- Small tortellini
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Zubereitung von Three Cheese Fondue With Tomato Onion Chutney
- **Tomato-Onion Chutney:** In a heavy skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium yellow onion, finely chopped, and 1 teaspoon mustard seeds. Cook, stirring occasionally, until the onion softens and turns golden brown (about 5-7 minutes).
- Add 1 (28 ounce) can crushed tomatoes, 2 tablespoons red wine vinegar, 2 tablespoons brown sugar, and 1/2 teaspoon allspice. Stir well and bring to a simmer. Reduce heat to low and cook, stirring frequently and breaking up the tomatoes with a wooden spoon, until the chutney thickens significantly (about 15-20 minutes).
- Stir in 2 tablespoons chopped fresh parsley, salt, and pepper to taste. The chutney can be made 3 days in advance and stored covered in the refrigerator.
- **Three-Cheese Fondue:** In a large bowl, whisk together 1 cup grated Gruyere cheese, 1 cup grated Swiss cheese, 1/2 cup grated Parmesan cheese, and 2 tablespoons cornstarch. Set aside.
- Rub the inside of a heavy saucepan with 1 clove garlic, leaving it in the pan. Add 2 cups dry white wine, 3/4 cup water, and 2 tablespoons lemon juice. Bring to a boil for 1 minute.
- Gradually whisk in the cheese mixture, stirring constantly until melted and smooth. Reduce heat to low and simmer, stirring frequently, until the fondue is creamy and heated through (about 5 minutes).
- Stir in 2 tablespoons Calvados (apple brandy – optional). Simmer for 2 minutes, stirring constantly.
- Transfer the fondue to a fondue pot. Swirl in about 1 cup of the prepared chutney. Set the fondue pot over a low flame or use a fondue warmer to keep it warm.
- Serve immediately with breadsticks, cubed potatoes, assorted vegetables (broccoli, cauliflower, etc.), and small tortellini for dipping.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
43g
Fat
129g
Carbs
9g
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