Three Cheese Fondue with Tomato Onion Chutney
Indulge in the ultimate comfort food experience with this decadent Three Cheese Fondue with Tomato Onion Chutney. Featuring a luxurious blend of Gruyere, Emmental, and sharp cheddar cheeses melted into a velvety smooth base of dry white wine and aromatic garlic, this fondue is a crowd-pleasing centerpiece. The rich, creamy flavors are perfectly complemented by a tangy-sweet tomato onion chutney made with fresh cherry tomatoes, caramelized onions, apple cider vinegar, and a touch of brown sugar. Ready in just 45 minutes, this dish is ideal for entertaining and pairs beautifully with crusty bread cubes and an assortment of fresh veggies for dipping. Impress your guests with this gourmet twist on a classic cheese fondue, a recipe that's equal parts indulgent and unforgettable.
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Recipe Information
Ingredients
- 200 grams Gruyere cheese
- 200 grams Emmental cheese
- 150 grams Sharp cheddar cheese
- 1 cup Dry white wine
- 2 cloves Minced garlic
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon juice
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Freshly ground black pepper
- 200 grams Cherry tomatoes
- 1 medium Red onion
- 2 tablespoons Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 400 grams Crusty bread, cubed
- 300 grams Vegetables for dipping (e.g., broccoli, carrots, or bell pepper)
Instructions
1. Grate the Gruyere, Emmental, and sharp cheddar cheeses into a bowl and set aside.
2. Toss the grated cheeses with cornstarch to ensure even coating.
3. In a heavy-bottomed saucepan or fondue pot over medium heat, add the dry white wine and minced garlic. Stir and bring to a gentle simmer.
4. Gradually add the grated cheese mixture to the wine, stirring constantly in a figure-eight motion until the cheese melts completely and the mixture is smooth. Do not boil.
5. Add the lemon juice, ground nutmeg, and freshly ground black pepper. Stir until well combined. Lower the heat to keep the cheese mixture warm without scorching.
6. For the chutney, heat 1 tablespoon of olive oil in a small skillet over medium heat. Dice the red onion and halve the cherry tomatoes.
7. Add the onion to the skillet and cook until softened, about 3-4 minutes. Add the tomatoes, brown sugar, apple cider vinegar, and salt. Stir and simmer for 10-12 minutes until thick and jam-like. Remove from heat and set aside.
8. Prepare dipping items such as cubed crusty bread and cut vegetables into bite-sized pieces. Arrange them on a platter around the pot of fondue.
9. Serve the cheese fondue warm with the tomato onion chutney on the side for dipping or topping. Enjoy immediately.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 16.0 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1333 mg | 103% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
