Whisky Fondue

1. 1

   Melt butter in a saute pan. Add onions and cool over medium-low heat until golden brown, about 15 minutes. Set aside.

2. 2

   Rub garlic over inside of large dutch oven or heavy-bottomed saucepan. Discsard garlic. Add chicken stock and bring to a simmer over medium heat.

3. 3

   In a bowl, combine Emmenthal, Gruyere and Brie with cornstarch. Toss to coat.

4. 4

   Add cheese mixture, a handful at a time, to simmering chicken stock. Stir in, using a figure 8 motion, until cheese is melted. Continue with remaining cheese mixture.

5. 5

   Add whisky and caramelized onions,. Stir to combine. Place mixture in fondue pot. Serve with bread cubes and small or cut-up vegetables such as cherry tomatoes, tiny potatoes, hunks of cauliflower and broccoli.

* Per serving · 4 servings · Values may vary.

No additional tips available.