A riff on the classic alpine favorite, this lightened-up fondue draws inspiration from southern France.
YIELD: SERVES 6
1 tsp. olive oil
1 small onion, finely diced (1 cup)
1 pinch salt
1½ 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 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
- 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.
- Toss cheeses with cornstarch in bowl.
- 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.
Protein: 17 g
Total Fat: 18 g
Saturated Fat: 10 g
Carbohydrates: 9 g
Cholesterol: 56 mg
Sodium: 186 mg
Fiber: 1 g
Sugar: 3 g