1/2 lb. bacon, cooked, drained & crumbled (250 gr)
reserve 2 Tbsp of the bacon fat
1/2 cup onions, minced
1 clove garlic, minced
1 Tbsp. cornstartch
3 cups sour cream (750 gr)
2 cups Swiss cheese, grated (about 230 gr)
1/2 tsp salt
1/4 tsp white pepper
4 large cooking apples, cubed, peel if you wish, and sprinkled with
lemon juice (to help prevent browning)
French bread, cut into cubes
1. With 2 Tbsp of the bacon fat in a ceramic or earthenware fondue pot, sauté the onions and garlic until soft. (don't burn them)
2. Stir in the cornstarch and cook over a low heat for two minutes.
3. Remove from heat and add the sour cream. Return to the heat and cook, stirring constantly until thickened.
4. Add the cheese and stir until the cheese is melted.
5. Stir in the salt & pepper and cook over a low heat for about four minutes.
6. Serve with the apple cubes and French bread.
Caveat: have never made this. Personal thoughts: As per ususal, I would remove from heat to stir in cheese. I would also use a mix of Emmental, Gruyere with the Swiss. Then return to heat but maybe not for the full 4 minutes.
P.S. As a matter of note, Most Swiss people have no idea what North Americans mean by "Swiss" cheese. It does not exist there. North American Swiss cheese is a mixture of Emmental, Gruyere and something else, I can't remember.
reserve 2 Tbsp of the bacon fat
1/2 cup onions, minced
1 clove garlic, minced
1 Tbsp. cornstartch
3 cups sour cream (750 gr)
2 cups Swiss cheese, grated (about 230 gr)
1/2 tsp salt
1/4 tsp white pepper
4 large cooking apples, cubed, peel if you wish, and sprinkled with
lemon juice (to help prevent browning)
French bread, cut into cubes
1. With 2 Tbsp of the bacon fat in a ceramic or earthenware fondue pot, sauté the onions and garlic until soft. (don't burn them)
2. Stir in the cornstarch and cook over a low heat for two minutes.
3. Remove from heat and add the sour cream. Return to the heat and cook, stirring constantly until thickened.
4. Add the cheese and stir until the cheese is melted.
5. Stir in the salt & pepper and cook over a low heat for about four minutes.
6. Serve with the apple cubes and French bread.
Caveat: have never made this. Personal thoughts: As per ususal, I would remove from heat to stir in cheese. I would also use a mix of Emmental, Gruyere with the Swiss. Then return to heat but maybe not for the full 4 minutes.
P.S. As a matter of note, Most Swiss people have no idea what North Americans mean by "Swiss" cheese. It does not exist there. North American Swiss cheese is a mixture of Emmental, Gruyere and something else, I can't remember.
