Best Gouda Pancetta Onion Fondue With Pretzels Recipes

Gouda Fondue image

Provided by Food Network Kitchen

Time 40m

Yield 2 cups fondue, serves 4 to 6

Number Of Ingredients 8

1 cup dry white wine
1 teaspoon freshly squeezed lemon juice
12 ounces Gouda cheese, (rind trimmed), shredded
4 ounces aged Gouda cheese, (rind trimmed), shredded
2 tablespoons cornstarch
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears

Steps:

Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.

Gouda, Pancetta, & Onion Fondue with Pretzels Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 9

4 ounces pancetta, thickly sliced, chopped
1 red onion, thinly sliced
1 teaspoon ground cumin
salt and freshly ground pepper
1 pound Gouda, coarsely shredded
2 tablespoons all-purpose flour
3/4 cup dry Riesling
8 soft pretzels, warmed
cubed seeded rye bread, cornichons, and other pickled vegetables, for serving

Steps:

In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. Stir in the cumin and season the onion with salt and pepper. In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more. Cook, stirring vigorously, until creamy, about 2 minutes longer. Stir in the pancetta and half of the onion and season generously with pepper. Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread cubes, cornichons and pickled vegetables.