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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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