This, obviously, was one of my favorite cheese fondue recipes. I have it marked “Great!”
8 ounces aged Swiss cheese
6 tablespoons butter
1 large onion, chopped fine
2 chicken bouillon cubes
5 tablespoons flour
1 pint half and half
1 teaspoon meat flavoring sauce
2 to 4 tablespoons dry white wine
1 loaf French bread
Grate cheese coarsely.
In metal fondue pot, melt butter over medium heat and saute onion, adding bouillon cubes. Stir until cubes are dissolved.
Stir flour into small amount of the cream until smooth. Add to the rest of the cream and meat sauce.
Stir into fondue pot over burner, then gradually add grated cheese, stirring constantly.
Add wine for correct consistency. It should be thick but not stringy.
Meanwhile, toast cubed French bread for a few minutes in a 400 degree oven.
Serves 4 for dinner or 8 for hors d’oeuvres.
