LOCATION: Recipes >> Dips >> Fondue 24
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Fondue 24
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DANISH FONDUE
185g (6 oz) lean middle bacon, rind removed and finely chopped
1 small onion, finely chopped
15g (1/2 oz / 3 teaspoons) butter
3 teaspoons plain flour
250ml (8fl oz / 1 cup) lager
250g (8 oz/ 2 cups) grated Havarti cheese
250g (8 0z 2 cups) grated Samso cheese
small sweet and sour gherkins and chunks of light rye bread, to serve
Put bacon, onion and butter into a saucepan and cook until bacon
is golden and onion is soft. Stir in flour, then gradually add
lager and cook until thickened, stirring frequently.
Add cheeses, stirring all the time, and continue cooking until
cheeses have melted and mixture is smooth. Pour into a fondue pot
and serve with gherkins and chunks of light rye bread.
(Serves 4-6)
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