Cheese and Tomato Fondue
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"Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes."
Original recipe yield: 3 cups.
- Prep Time:
- 20 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 40 Minutes
- Servings:
- 24
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INGREDIENTS:
- 2 tablespoons butter
- 2 cloves garlic, pressed
- 1/2 teaspoon minced onion
- 3 small tomatoes, seeded and chopped
- 1 1/2 cups dry white wine
- 1 pound Gruyere cheese, shredded
- 1/2 pound Swiss cheese, shredded
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DIRECTIONS:
- In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.
- Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.
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