Now this fondue is not really a crock pot recipe however it is
fun to serve it in the crock pot. And the crockpot does a fantastic job
of keeping it warm.
So it you don't have a crock pot (you should get one, but that is another story), you can still make this and serve it in a fondue pot or any other pot.
Fondue is a Swiss dish having thought to date back to the 18th century. It is believed to have come about during long Switzerland winters when all that remained were some dry bread, cheese and wine.
And we are thankful for their thriftiness and culinary skills.
Traditionally at least two cheeses were melted in a dry white wine. The wine helps to keep the direct heat away from the cheese. And of course imparts an extra flavor.
This fondue is a little different in that it has no wine but chicken broth instead along with a few other surprises.
Brie and Onion Fondue
Ingredients
2 oz (50g) butter
2 medium onions
1 oz (25g) all-purpose (plain) flour
½ pint (300ml) chicken stock
12 oz (375g) Brie*
¼ pint (150ml) double cream
Method
Dice the onions finely.
Melt the butter in a pan. Add the onions and gently fry until soft (do not brown).
Sprinkle in the flour (it helps prevent the fondue from separating). Stir and cook for 2 minutes.
Gradually stir in the chicken stock ensuring it blends with the flour. Simmer gently for 5 minutes.
If you are going to serve in your crock pot - turn it on low now.
Cut the rind off the brie and discard the rind. Slice the cheese thinly.
Slowly, piece by piece, stir the cheese and the cream into the fondue. Being careful not to add too much all at once.
Cook gently, stirring occasionally until the mixture is smooth and creamy.
Transfer to your warmed crock pot.
Serve with chucks of crusty bread, carrot and celery sticks, mushrooms and whatever else you like.
*Brie - use a good quality cheese. And for a different flavor try one of the new flavored bries like black pepper or herb.
Article Source:
http://EzineArticles.com/expert/Lisa_Paterson/3776
So it you don't have a crock pot (you should get one, but that is another story), you can still make this and serve it in a fondue pot or any other pot.
Fondue is a Swiss dish having thought to date back to the 18th century. It is believed to have come about during long Switzerland winters when all that remained were some dry bread, cheese and wine.
And we are thankful for their thriftiness and culinary skills.
Traditionally at least two cheeses were melted in a dry white wine. The wine helps to keep the direct heat away from the cheese. And of course imparts an extra flavor.
This fondue is a little different in that it has no wine but chicken broth instead along with a few other surprises.
Brie and Onion Fondue
Ingredients
2 oz (50g) butter
2 medium onions
1 oz (25g) all-purpose (plain) flour
½ pint (300ml) chicken stock
12 oz (375g) Brie*
¼ pint (150ml) double cream
Method
Dice the onions finely.
Melt the butter in a pan. Add the onions and gently fry until soft (do not brown).
Sprinkle in the flour (it helps prevent the fondue from separating). Stir and cook for 2 minutes.
Gradually stir in the chicken stock ensuring it blends with the flour. Simmer gently for 5 minutes.
If you are going to serve in your crock pot - turn it on low now.
Cut the rind off the brie and discard the rind. Slice the cheese thinly.
Slowly, piece by piece, stir the cheese and the cream into the fondue. Being careful not to add too much all at once.
Cook gently, stirring occasionally until the mixture is smooth and creamy.
Transfer to your warmed crock pot.
Serve with chucks of crusty bread, carrot and celery sticks, mushrooms and whatever else you like.
*Brie - use a good quality cheese. And for a different flavor try one of the new flavored bries like black pepper or herb.
