Provencal Fondue

Serves 6

30 minutes or fewer

A riff on the classic alpine favorite, this lightened-up fondue draws inspiration from southern France.

Fondue

• 1 tsp. olive oil
• 1 small onion, finely diced (1 cup)
• 1 pinch salt
• 1 ½ cups peeled, diced tomatoes, or 1 15-oz. can diced tomatoes
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. herbes de Provence
• 1 tsp. pastis, optional
• ¼ tsp. sugar
• 2 cups shredded Gruyère cheese (8 oz.)
• 1 cup shredded Comté or Emmental cheese (4 oz.)
• 5 tsp. cornstarch
• 1 cup dry white wine

Suggested Dippers

• 3 cups baguette cubes (4 oz.)
• 3 cups fresh and/or steamed vegetables

1. Heat oil in fondue pot or saucepan over medium-low heat. Add onion and salt. Cover, and cook 2 to 3 minutes, or until softened. Add tomatoes, garlic, herbes de Provence, pastis (if using), and sugar; bring to a boil. Simmer 5 minutes. Transfer to bowl, and set aside.
2. Toss cheeses with cornstarch in bowl.
3. Add wine to fondue pot or saucepan, and bring to a boil over medium heat. Simmer 5 to 7 minutes, or until reduced by half. Stir in cheese mixture, and cook 3 to 4 minutes, or until cheese is melted, stirring constantly. Stir in tomato mixture, and cook 2 minutes, or until Fondue bubbles. Serve with Dippers.

nutritional information

Per Serving (1/2 cup fondue):

• Calories: 259
• Protein: 17 g
• Total Fat: 18 g
• Saturated Fat: 10 g
• Carbohydrates: 9 g
• Cholesterol: 56 mg
• Sodium: 186 mg
• Fiber: 1 g
• Sugar: 3 g