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Highland Fondue
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A variation on classic swiss fondue, but completely delicious (and easy)

The Book of Fondues by Lorna Rhodes


  • 1 small onion, finely chopped
  • 3 tsp (15 ml) butter
  • 1 cup (225 ml) milk
  • 4 cups (950 ml) grated Scottish or Mature English Cheddar cheese (Canadian will do but make sure it's very strong)
  • 3 tsp (15 ml) cornstarch
  • 4 tbsp (60 ml) whisky (preferably Scottish but Bourbon will do in an emergency)
  • cubes of rye and onion breads to serve (just as good with regular crusty bread)
  • Put onion and butter into a pan.
  • Cook over gentle heat until onion is soft.
  • Add milk and heat until bubbling.
  • Gradually stir in grated cheese and cook until melted, stirring continuously.
  • In a small bowl, blend cornstarch smoothly with whisky.
  • Stir whisky mix into cheese mixture and cook 2-3 minutes until thick, stir continuously.
  • Pour into fondue pot and serve with cubes of bread.
Make sure you keep stirring, otherwise it will stick and burn. If it goes lumpy, turn the heat up for a short while and stir more vigorously.

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