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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 4 ounces thickly sliced pancetta, 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
Method
- 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.
