For extra flavor, garnish with grated Cheddar cheese and 2 tablespoons of chopped bacon or bacon bits.
Serves: 6Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 1 loaf bread
- ¾ lb. Gruyère cheese
- ¾ lb. Emmental cheese
- 2 green onions, finely chopped
- 1 small red bell pepper, finely chopped
- 1 garlic clove
- 1½ cups dry white wine
- 1 Tbsp. lemon juice
- 2 Tbsp. Worcestershire sauce
- ½ tsp. salt and ½ tsp. black pepper
- 12 eggs
- 1 tsp. cornstarch
- 2 tsp. water
- Toast the bread, cut into squares, and set aside. Finely dice the cheeses.
- Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add the wine to the pan and warm on medium-low heat. Don’t allow the wine to boil.
- When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don’t allow the fondue mixture to boil.
- When the cheese is melted, turn up the heat until it is just bubbling and starting to thicken. Stir in the Worcestershire sauce, salt and pepper, and green onion. Whisk in the eggs and scramble. Dissolve the cornstarch in the water and add to the mixture to thicken. Transfer to a fondue pot and set on the burner. Serve with the toasted bread for dipping.