It’s fondue day people, a perfect excuse to eat more cheese!
But you see, I couldn’t seem to locate my fondue set, and these little pots just looked too cute to pass up. Plus, if you cook it in individual ramekins instead of one baking dish, you don’t have to worry about the whole double dipping debacle…
They are also a great twist to the original fondue – they are surprisingly soufflé like, and once you crack open the parmesan crust, you are greeted with beautifully gooey cheese with a caramelised onion centre.
Enjoy your double dipping people!
Cheese and Onion Fondue Pots
Recipe from the BBC Good Food magazine, as found on the BBC Good Food website.
- 200g brie (rind removed, roughly chopped)
- 100g cream cheese (not the light versions)
- 100g gruyère (rind removed, grated)
- 2 tablespoons parmesan (or vegetarian alternative, grated)
- 2 tablespoons milk
- 2 teaspoons cornflour
- 4 thyme sprigs (leaves picked and roughly chopped)
- 100g caramelised onion relish (homemade or store-bought)
- crusty bread, steamed new potatoes and assorted vegetables to serve
- Preheat the oven to 160°C.
- Put the brie, cream cheese, gruyère, half the parmesan, the milk and cornflour into a food processor and blitz until smooth. Stir through the thyme and season with a little black pepper.
- Spoon the onion relish evenly into 4 ramekins or one, ovenproof baking dish. Evenly top with the cheese mixture, spreading it to cover the onion relish. Scatter the remaining parmesan over the top. (The dish can now be covered with cling film and chilled for up to 3 days.)
- Put the ramekins or baking dish on a baking tray and cook for 25 minutes, until risen, bubbling and golden.
- Allow to cool for five minutes before serving with an assortment of bits and pieces for dunking.