Gouda, Pancetta And Onion Fondue

1. 1

   In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 1 tablespoon of the fat in the skillet.

2. 2

   Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer.

3. 3

   Stir in the cumin and season the onion with salt and pepper.

4. 4

   In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more.

5. 5

   Cook, stirring vigorously, until creamy, about 2 minutes longer. Stir in the pancetta and half of the onion and season generously with pepper.

6. 6

   Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread cubes, cornichons and pickled vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.