Recipe for Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions

Making the perfect Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions should only take approximately 30 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions recipe can feed your family for 6 to 8 servings.

There are many different ways to make this Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions recipe.

Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions Popular Ingredients

• 1 pint cherry tomatoes
• 8 ounces slab bacon, cubed
• 1 large Vidalia onion, cubed
• 1/2 loaf ciabatta bread (about 8 ounces), cubed
• Olive oil, for tossing with skewer ingredients
• Salt
• Lots of freshly ground black pepper
• 4 ounces aged Cheddar
• 6 teaspoons cornstarch
• 10 ounces Gruyere
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 tablespoons sherry wine
• Pinch of nutmeg

Steps for making Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions

1. Heat a grill on medium-high heat.
2. Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.
3. Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.
4. Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.
5. In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.
6. Serve with the skewers of tomatoes, onions, bacon and bread for dipping.

Popular Categories for this Recipe

• Fondue Recipes
• Cheddar – Cheddar most often refers to either:Cheddar may also refer to:
• Bacon Recipes
• Tomato – Lycopersicon lycopersicum (L.) H. Karst.Lycopersicon esculentum Mill.The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.Tomatoes are a significant source of umami flavor.The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. Tomato plants typically grow to 1–3 meters (3–10 ft) in height. They are vines that have a weak stem that sprawls and typically needs support. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals. (Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.) The size of the tomato varies according to the cultivar, with a range of 1–10 cm (1⁄2–4 in) in width.
• Onion Recipes
• Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
• Grilling – Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon