Three-cheese Fondue with Tomato Onion Chutney Recipe

Name: Three-cheese Fondue with Tomato Onion Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups chopped onions; 1 teaspoon mustard seeds; 3 ½ tablespoons unsalted butter; 1 (14 ounce) can tomatoes, drained well in a colander; 1 tablespoon red wine vinegar; 1 tablespoon sugar; ⅛ teaspoon ground allspice; 2 tablespoons minced fresh parsley leaves; 12 lb gruyere, grated coarse (about 2 1/2 cups); 12 lb emmenthaler cheese, grated coarse (about 2 1/2 cups); 12 lb doux de montagne cheese or 12 lb havarti cheese or 12 lb vacherin fribourgeois cheese, grated coarse (about 2 1/2 cups); 2 tablespoons cornstarch; 1 clove garlic, halved; 1 cup dry white wine; 2 teaspoons fresh lemon juice; 2 tablespoons calvados; soft breadstick, with fennel seed; assorted cooked vegetables, such as broccoli,cauliflower,carrots,and pearl onions; cooked tortellini

Servings: persons

2 ½ cups chopped onions
1 teaspoon mustard seeds
3 ½ tablespoons unsalted butter
1 (14 ounce) can tomatoes, drained well in a colander
1 tablespoon red wine vinegar
1 tablespoon sugar
⅛ teaspoon ground allspice
2 tablespoons minced fresh parsley leaves
12 lb gruyere, grated coarse (about 2 1/2 cups)
12 lb emmenthaler cheese, grated coarse (about 2 1/2 cups)
12 lb doux de montagne cheese or 12 lb havarti cheese or 12 lb vacherin fribourgeois cheese, grated coarse (about 2 1/2 cups)
2 tablespoons cornstarch
1 clove garlic, halved
1 cup dry white wine
2 teaspoons fresh lemon juice
2 tablespoons calvados
soft breadstick, with fennel seed
assorted cooked vegetables, such as broccoli,cauliflower,carrots,and pearl onions
cooked tortellini

1
TOMATO ONION CHUTNEY: In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden.
2
Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste.
3
The chutney may be made 3 days in advance and kept covered and chilled.
4
Makes about 2 cups THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY:In a large bowl toss together well the cheese and the cornstarch.
5
Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute.
6
Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring.
7
Stir in the Calvados and simmer the mixture, stirring, for 2 minutes.
8
Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame.
9
Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue.
10
Stir the fondue often to keep it combined.

11142

kcal

Calories

908

Fat

Carbs

683

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 ½ cups chopped onions, 1 teaspoon mustard seeds, 3 ½ tablespoons unsalted butter, 1 (14 ounce) can tomatoes, drained well in a colander, and more.

Yes, Three-cheese Fondue with Tomato Onion Chutney falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Three-cheese Fondue with Tomato Onion Chutney

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