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Cheese and Onion Fondue

Recipe Link: http://www.cs.stir.ac.uk/~scu/Recipes/Fondues/

1 oz butter
1 large onion, very finely chopped
1 garlic clove
5 fl oz dry white wine
7 fl oz vegetable stock
1 lb emmental cheese, grated
1 tbsp cornflour
pinch of salt
freshly ground black pepper
pinch of nutmeg
pieces of French stick bread, to serve


Melt the butter in a large saucepan, add the onion and cook for 4 or 5 minutes until soft but not brown. Peel the garlic clove, halve, and rub the inside of the fondue pot with the cut side

Add about 6 fl oz of the stock, the wine, and heat until bubbling.

Stir in the cheese, then gently stir over a moderate heat until the cheese is fully melted. Don't overheat to the point of boiling, it'll spoil the flavour a bit.

Meanwhile, mix the remaining stock and cornflour together to form a thin paste. Add this to the fondue, and cook for a couple more minutes until thickened. Add the salt, pepper and nutmeg, and stir well.

Pour into a fondue pot and set above the burner, serving with pieces of French bread to dunk.