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Parmesan-Gruyère Fondue
Serves 4 to 6
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Ingredients:
| 3 cups light cream |
| 1 1/2 teaspoons Worcestershire sauce |
| 7 1/2 tablespoons all-purpose flour |
| 1 stick butter, plus 1 tablespoon |
| 1 small onion, finely chopped |
| 3 chicken bouillon cubes |
| 1 1/2 cups Parmesan cheese, freshly grated |
| 2 1/2 cups Gruyère cheese, grated |
| 3/4 cup white wine |
Directions:
- Put cream, Worcestershire sauce and flour in a medium bowl; whisk until combined. Set aside.
- Melt butter in a large heavy saucepan set over high heat. Add onion and bouillon cubes to saucepan. Sauté, breaking cubes with a spoon until they are dissolved.
- Reduce heat to medium. Add cream mixture, and continuously whisk until thickened.
- Gradually add Parmesan and Gruyère cheeses. As you add cheeses, stir until melted and smooth before adding more. Mixture will become thick.
- Add a little bit of wine, and whisk into cheese mixture. Add more wine until desired consistency and flavor is reached.
- Transfer fondue to a heated fondue pot. Keep warm over low heat.
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