| This recipe is liked by 3 person(s). |
Double Cheese Fondue
Nb persons: 16
Yield: 2 Tb. fondue and 4 bread cubes each
Preparation time: 30 minutes
Total time: 30 minutes
Source: Betty Crocker Holiday Recipe Collection magazine 2008
| 1 1/2 c. | shredded Havarti cheese, 6 oz. |
| 1 c. | shredded sharp Cheddar cheese, 4 oz. |
| 2 Tb. | flour |
| 1/2 c. | chicken broth |
| 1/3 c. | milk |
| 1/2 c. | chopped drained sun-dried tomatoes in oil |
| 4 medium | green onions, sliced (1/4 c.) |
| 1 loaf | French bread, cut into 1" cubes |
In ziploc bag, place cheeses and flour; shake until cheese is coated with flour. In an electric fondue pot, (or saucepan over medium heat), heat broth and milk just to a simmer over warm/simmer setting. Add cheese mixture, about 1 cup at a time, stirring with a wire whisk until melted. Cook over warm/simmer setting about 5 minutes, stirring constantly, until slightly thickened. Stir in tomatoes and green onions. Keep fondue warm over warm/simmer setting. Spear bread pieces with fondue forks; dip into fondue.
Do-Ahead: This fondue can be made the day before and gently reheated just before serving.
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