Triple Cheese Fondue Recipe
This triple cheese fondue is a creamy mouthful of aged sharp cheddar, smoked Gouda, and Gruyere. Paired with an assortment of meats, vegetables, and bread this is a cheese lover’s dream come true!
Equipment
- Food processor
- Fondue pot
Ingredients
- 1/2 c butter
- 4 onions, diced
- 3 tbsp flour
- 3 c sour cream
- 2 lbs extra sharp cheddar cheese, shredded
- 1 1/2 lbs Gruyere cheese, shredded
- 1/2 lb smoked Gouda, shredded
- 1/2 c chives
Instructions
- Dice or shred the onions. You can use a food processor for this if you would like. If you use a food processor, then be sure to drain all of the liquid out. Set aside.
- Using a food processor, shred the 4 lbs of cheese. Set aside.
- In a large pot, melt the butter and saute the diced/shredded onions for 2 minutes or until browned.
- Stir the flour and the sour cream. Continue stirring for approximately 2 minutes.
- Gradually add the cheese stirring until smooth.
- Add the chives.
- Keep on low heat and stir occasionally until ready to transfer directly to heated fondue pots.
Freezing Instructions:
- Allow fondue to cool completely in microwave and freezer safe glass bowl. Seal tightly and place in freezer. Can be safely deep frozen for up to 3 months. Thaw overnight. Reheat in microwave or over low heat on the stove as needed.
Notes
Macros Per Cup: Net Carbs 6g, 48g Fat, 29g Protein
Nutrition
Calories: 582kcal
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