Cumin Spiced Gouda Cheese Fondue with Bacon

Resurrect that Fondue pot with this cumin spiced, bacon and onion gouda fondue appetizer. All you need is some crisp veggies, some cornichons and your favorite rustic bread for a super fun and tasty appetizer.

Course Appetizer Recipes

Cuisine Swiss

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 279kcal

Author Lea Ann Brown

Ingredients

4 slices bacon cooked and chopped
1 red onion chopped
1 teaspoon ground cumin
Salt and freshly ground pepper
1 pound Gouda coarsely shredded
2 tablespoons all-purpose flour
¾ cup white wine
Chopped raw red onion for topping
Dippers: soft pretzels Cubed seeded light rye bread, cornichons, pickled asparagus, radishes, cherry tomatoes.

Instructions

In a medium skillet, cook the chopped bacon over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 1 tablespoon of the fat in the skillet.
Add the chopped 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 bacon 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.
This can be served in a full-sized fondue pot, or an small appetizer version as shown here. If using a small fondue pot, keep wine on hand to thin as you replenish the cheese in the pot. The cheese will thicken if not served immediately.

Nutrition