Three-cheese Fondue with Tomato Onion Chutney

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Ingredients

  • 2 1/2 cups chopped onions
  • 1 teaspoon mustard seeds
  • 3 1/2 tablespoons unsalted butter
  • 1 (14 ounce) cans tomatoes, drained well in a colander
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 1/8 teaspoon ground allspice
  • 2 tablespoons minced fresh parsley leaves

    • THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY

    • 1/2 lb gruyere, grated coarse(about 2 1/2 cups)
    • 1/2 lb emmenthaler cheese, grated coarse(about 2 1/2 cups)
    • 1/2 lb doux de montagnecheese or 1/2 lb havarti cheese or 1/2 lb vacherin fribourgeois cheese, grated coarse(about 2 1/2 cups)
    • 2 tablespoons cornstarch
    • 1 clove garlic, halved
    • 1 cup dry white wine
    • 2 teaspoons fresh lemon juice
    • 2 tablespoons calvados

    Accompaniments

    • soft breadstick, with fennel seed
    • assorted cooked vegetable, such as broccoli,cauliflower,carrots,and pearl onions
    • cooked tortellini

      • Description

      Food Network Canada Favicon Food Network Canada
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