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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
  • 2 tbsp clarified butter
  • 6 onions (approx. 600 g), thinly sliced
  • 0.25 tsp salt
  • 160 g bacon strips
  • 1 tsp water
  • 1 tsp icing sugar
  • 1 tbsp birnel (pear syrup) or runny honey
  • 0.5 tsp fennel seeds
  • 250 g baby potatoes
  • 1 garlic clove, halved
  • salted water, boiling
  • 800 g fondue cheese mix
  • 4 tsp cornflour
  • a little nutmeg
  • 4 dl white wine
  • a little pepper
  • 250 g bread, diced
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And that's how it's done
And that's how it's done
Heat the butter in a non-stick frying pan. Reduce the heat, add the onions and salt, cover and cook over a medium heat for approx. 25 mins., stirring occasionally. Remove the lid, continue to cook for approx. 5 mins. until the onions turn light brown.
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.
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.