Gouda, Pancetta and Onion Fondue with Pretzels

By khojnicki

Ingredients

• 4 oz. thickly sliced pancetta, chopped
• 1 red onion, thinly sliced
• 1 tsp ground cumin
• Salt and freshly ground pepper
• 1 lb Gouda, coarsely shredded
• 2 tbsp all purpose flour
• 3/4 c dry Riesling
• 8 soft pretzels, warmed
• Cubed, seeded rye bread, cornichons and other pickled vegetables, for serving

Details

Servings 8
Cooking time 40mins

Preparation

Step 1

In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp, about 8 mins. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 1 tbsp of the fat in the skillet. Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 mins. Add 2 tbsp of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 mins longer. Stir in the cumin and season the onion with salt and pepper.

In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more. Cook, stirring vigorously, until creamy, about 2 mins longer. Stir in the pancetta and half of the onion and season generously with pepper. Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread, cornichons and pickled vegetables.