Best Slow Cooker Cheese Fondue Recipe By Tasty Recipes

The Best Cheese Fondue image

Provided by Kelly

Categories Recipes

Time 25m

Number Of Ingredients 10

4 teaspoons cornstarch, divided
1 cup plus 1 tablespoon dry white wine, divided
1 1/2 cups Gruyere cheese
1 1/2 cups shredded Swiss cheese
1 peeled garlic clove, halved
1 1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce
3-4 drops hot sauce

Steps:

Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
Combine remaining cornstarch with the cheeses. Set aside.
In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
Stir in lemon juice.
Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
Stir and cook until mixture is smooth and thickened.
Keep warm and serve with dippers.

Slow-Cooker Fondue image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

3/4 cup white wine
1 clove garlic, peeled and smashed
9 ounces Gruyere cheese, grated
9 ounces Swiss cheese, grated
1 tablespoon cornstarch
1/2 teaspoon grated nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Granny Smith apples, sliced, for serving
1 small head cauliflower, cut into florets, for serving
1 loaf ciabatta, cubed, for serving

Steps:

Add the wine to a 1.5-quart slow cooker and turn to high. Allow to heat for 5 minutes. Add the garlic and let simmer in the hot wine for 1 minute.
Meanwhile, in a large bowl, toss together the Gruyere and Swiss cheeses, cornstarch, nutmeg, salt and pepper.
Add the cheese mixture to the hot wine and cook for 30 minutes on high. Turn to low and cook for another 45 minutes, stirring every 15 minutes.
To serve, stir the fondue to make sure everything is amalgamated. Place the apple slices, cauliflower florets, bread and skewers on a platter and serve.