Gouda, Pancetta, and Onion Fondue with Pretzels

I LOVE Dips. I could live off of dips. So yes, I will be posting a lot of dips… but honestly who doesn’t love them? Here’s a good one I tried for this past football watching Saturday. Thanks to a co-workers daughter, I had bought some frozen pretzels, and I was looking through a cookbook (Food & Wine Annual Cookbook 2012 p. 12) and found this recipe for a pretzel fondue.  Apple Cider isn’t needed in the recipe –> [see professional looking X through the picture below, I had gotten that for something else but it managed to slip in the picture — oops! :)]

Anyways, this recipe turned out wonderful. The crispy pancetta gave great flavor as well as the Gouda cheese and Riesling.

Here’s what you need (minus the apple cider) –>

Here’s what you do:

In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. Stir in the cumin and season the onion with salt and pepper.

In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more. Cook, stirring vigorously, until creamy, about 2 minutes longer.

Stir in the pancetta and half of the onion and season generously with pepper. Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread cubes, or whatever you like.

Link to the Original Recipe online (Food & Wine)

Gouda, Pancetta and Onion Fondue

2014-12-14 21:15:23

Serves 8

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

4 ounces thickly sliced pancetta, chopped

1 red onion, thinly sliced

1 tsp. ground cumin

Salt & freshly ground pepper

1 pound Gouda, coarsely shredded

2 Tbsp. all-purpose flour

3/4 cup dry Riesling

8 soft pretzels, warmed

Cubed seeded rye bread, cornichons and other pickled vegetables, for serving

Instructions

1. In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. Stir in the cumin and season the onion with salt and pepper.
2. In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more. Cook, stirring vigorously, until creamy, about 2 minutes longer. Stir in the pancetta and half of the onion and season generously with pepper. Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread cubes, cornichons and pickled vegetables.

Adapted from Food & Wine, Contributed by Laura Werlin

Adapted from Food & Wine, Contributed by Laura Werlin

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