Champagne Fondue

1. 1

   Rub the bottom and lower sides of the inside of the crock with the garlic clove, then discard the garlic.

2. 2

   Pour the Champagne into the slow cooker, turn on HIGH, and cook, uncovered, for 30 minutes to evaporate some of the alcohol.

3. 3

   Combine the Emmental and Gruyere cheese in a large bowl and toss with the cornstarch and lemon juice.

4. 4

   When the wine is hot, add the cheese slowly, a handful at a time, letting each addition melt before adding the next, and stirring to keep lumps from forming.

5. 5

   Decrease heat to LOW, cover and cook until the cheese is melted, about 1 hour.

6. 6

   It will keep on LOW for up to an additional hour before you need to serve it.

7. 7

   The melted cheese will be the consistency of a light cream sauce.

8. 8

   Stir in the pepper right before serving.

9. 9

   Set the slow cooker in the entertaining area, set on LOW, leave the cover off, and dip the bread cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.