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Fondue with onion and bacon
40 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 1140
  • Fat about 64g
  • Carbohydrates about 62g
  • Protein about 50g
This is needed
This is needed for 4 people
Bacon
  • 2 EL clarified butter
  • 6 onions (ca. 600 g), in feinen Streifen
  • 0.25 TL salt
To bake
  • 160 g bacon strips
  • 1 EL birnel (pear syrup) oder flüssiger Honig
  • 1 TL icing sugar
  • 1 TL water
  • 0.5 TL fennel seeds
Fondue
  • salted water, siedend
  • 250 g baby potatoes
  • 1 garlic clove, halbiert
  • 800 g fondue cheese mix
  • 4 TL cornflour
  • 4 dl white wine
  • wenig pepper
  • wenig nutmeg
  • 250 g bread, in Würfeln
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And that's how it's done
And that's how it's done
Bacon
Place the bacon on a baking tray lined with baking paper. Mix the pear syrup, sugar and water, brush the bacon with the glaze, sprinkle with fennel seeds.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove the bacon from the oven, leave to cool.
Fondue
Cook the potatoes in salted water for approx. 15 mins. until soft, drain. Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the white wine, pour into the pot, stir continuously over a medium heat until the cheese has melted. Stir in the onions, season. Place the fondue pot on a burner, serve the fondue with the strips of bacon, potatoes and bread.
Fondue
Kartoffeln im Salzwasser ca. 15 Min. weich kochen, abtropfen. Caquelon mit Knoblauch ausreiben, Käsemischung ins Caquelon geben. Maizena mit dem Weisswein anrühren, dazugiessen, unter gleichmässigem Rühren bei mittlerer Hitze aufkochen, bis der Käse geschmolzen ist und das Fondue cremig ist. Zwiebeln darunterrühren, würzen. Caquelon auf ein Rechaud stellen, Fondue mit Specktranchen, Kartoffeln und Brot servieren.