The 125 Best Fondue Recipes/Ilana Simon 2001

Creamy Garlic, Onion and Herb Fondue
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 oz/125 g Asiago cheese, grated 4 oz/125 g cream cheese, softened, cut into cubes 4 oz/125 g goat cheese, cubed
1 tbsp/15 ml all-purpose flour 3/4 cup/175 ml dry white wine 1 tbsp/15 ml fresh lime juice
2 tbsp/25 ml minced Vidalia onion (or other sweet variety) 2 cloves garlic, minced 1 tbsp/15 ml minced fesh basil
1 tbsp/15 ml minced fesh chives 1 tbsp/15 ml minced fresh lemon thyme



1 In a bowl combine Asiago, cream cheese, goat cheese and flour; mix well to coat cheese with flour. Set aside.
2 In a large saucepan, combine white wine, lime juice, onion and garlic; bring to a simmer over medium heat. Reduce heat to medium-low.
3 Add cheese-flour mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is melted. Remove from heat. Stir in basil, chives and lemon thyme; mix well. Transfer to fondue pot and serve immediately.

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