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Bonaparte Fondue

Bonaparte Fondue
Bonaparte Fondue is a gluten free and vegetarian recipe with 4 servings. One serving contains 143 calories, 1g of protein, and 9g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in around 20 minutes. A mixture of apple cider, bonaparte cheese, butter, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes.
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Dried MushroomsDried Mushrooms
WaterWater
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BowlBowl
2
Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
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MushroomsMushrooms
3
In a saucepan, melt the butter and sweat the shallots for 5 minutes.
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ShallotShallot
ButterButter
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Sauce PanSauce Pan
4
Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated.
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MushroomsMushrooms
5
Add the cider and bring to a boil.
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CiderCider
6
In a bowl, toss the Bonaparte cheese with the corn starch.
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Corn StarchCorn Starch
CheeseCheese
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BowlBowl
7
Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
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CheeseCheese
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Wooden SpoonWooden Spoon
Sauce PanSauce Pan
8
Heat the mixture to just below boiling. It should be nice and smooth but not too thick.
9
Remove from heat and stir in the minced garlic.
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Minced GarlicMinced Garlic
10
Add a little sugar, if desired, to neutralize any bitterness.
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SugarSugar
11
Serve in a fondue pot with the bread and vegetables for dipping.
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VegetableVegetable
BreadBread
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PotPot
DifficultyNormal
Ready In20 m.
Servings4
Health Score10
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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