Ingredients

The following ingredients have 4 Servings
  • 8 ounces sourdough bâtard
  • Kosher salt
  • 12 ounces assorted hard cheese, such asGruyere, Manchego, Aged Asiago or Cheddar, grated
  • 1 level tablespoon all-purpose flour
  • Pinch dry mustard
  • Pinch crushed red pepper
  • 1 cup dry white wine
  • 1 small shallot, minced

Instruction

  • Cut the bread into 1-inch thick slices. Toast in a toaster or under a broiler. Cut into strips or bite-size pieces.
  • Combine the cheeses, flour, mustard and pepper in a bowl. Stir until the ingredients are evenly combined. Set aside.
  • Fill a fondue pot with hot water. Set aside.
  • Put the wine and the shallot in a large saucepan. Bring to a boil and cook for 3 to 5 minutes until the shallot is soft. Add the cheese a handful at a time, stirring until thoroughly melted before adding the next handful.
  • Pour the hot water out of the fondue pot. Transfer the cheese mixture to the fondue pot, put a low flame underneath it and serve with the toasted bread.
  • Note: If you don’t have a fondue pot, keep the fondue in the saucepan and reheat as necessary if the cheese starts to harden.