Gouda, Pancetta and Onion Fondue with Pretzels

Gouda, Pancetta and Onion Fondue with Pretzels Recipe
Photo: Quentin Bacon
Leyden, a Dutch cheese flecked with cumin seeds, inspired Laura Werlin to create this cumin-spiced Gouda fondue. Serve it with soft, warm pretzels or pickled vegetables for dipping.

Yield:

8
Total time: 40 Minutes

Recipe from

Food & Wine

Recipe Time

Total: 40 Minutes

Ingredients

4 ounces thickly sliced pancetta, chopped
1 red onion, thinly sliced
1 teaspoon ground cumin
Salt and freshly ground pepper
1 pound Gouda, coarsely shredded
2 tablespoons all-purpose flour
3/4 cup dry Riesling
8 soft pretzels, warmed
seeded rye bread, cornichons and other pickled vegetables, for serving

Preparation

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, cornichons and pickled vegetables.

Note:

Laura Werlin,

Food & Wine

April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note