Gouda, Pancetta and Onion Fondue with Pretzels

Name: Gouda, Pancetta and Onion Fondue with Pretzels
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters dry Riesling; 2 Tbsps all-purpose flour; 454 grams Gouda, coarsely shredded; 1 teaspoon ground cumin; 113 grams thickly sliced pancetta, chopped; 8 soft pretzels, warmed; 1 red onion, thinly sliced; 8 servings Cubed seeded rye bread, cornichons and other pickled vegetables, for serving; 8 servings Salt and freshly ground pepper

Gouda, Pancettan and Onion Fondue with Pretzels might be just the main course you are searching for. This recipe makes 8 servings with 299 calories, 17g of protein, and 21g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up riesling, ground cumin, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Frying Pan

Pour off all but 1 tablespoon of the fat in the skillet.

Equipment you will use

Frying Pan

Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 minutes.

Ingredients you will need

Onion

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.

Ingredients you will need

Salt And Pepper

Cumin

Onion

Water

Equipment you will use

Frying Pan

In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat.

Ingredients you will need

Cheese

All Purpose Flour

Wine

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Bread Cubes