Clarkston Union Bar & Kitchen's gruyere fondue - Dallas News | myFOXdfw.com

Clarkston Union Bar & Kitchen's gruyere fondue

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Get this easy recipe to impress your Valentine from Aaron Cozadd, executive chef at the Clarkston Union Bar & Kitchen.

Ingredients:
4 oz Flour
4 oz Butter
2 tsp Paprika
2 tsp Dry Mustard
2.5 tsp White Pepper
1 ea Yellow Onion
1 tbl Garlic Paste
2 qt Half & Half
1. 25 pounds Gruyere Cheese
2 oz Sharp White Cheddar

Method:
1.  Sweat the onions and garlic in butter until translucent then add the flour to make a roux.

2.  Wisk half and half into the roux and bring mixture to a simmer, stirring often to avoid scorching the bottom of the pot. Add dry mustard, paprika and white pepper and simmer for 15 to 20 min. until the mixture is thickened and the raw flour flavor from the roux is cooked off.

3.  Remove the mixture from the heat and whisk the cheese into the thickened cream in small batches waiting for the cheese to incorporate before adding more.  

4. Transfer to a warmed fondue pot and serve with crusty bread and any other items you may want to use for dipping.

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