Name: Gruyère Fondue
Yield: Makes 4 to 6 servings
Ingredients: 3 cups light cream; 7 1/2 tablespoons all-purpose flour; 1 1/2 teaspoons Worcestershire sauce; 1 stick plus 1 tablespoon butter; 1 medium onion, finely chopped; 3 chicken bouillon cubes; 2 1/4 cups Gruyère cheese, grated; 1 1/2 cup Parmesan cheese, freshly grated; 3/4 cup white wine (more or less depending on taste)

Although they no longer remember who gave it to them, my parents received a fondue pot for their wedding. I have distinct memories from childhood of standing on my tiptoes, peering over the stove top and begging my mother for another chance to whisk the bubbling cheese mixture. As the cheese became thicker and thicker, we all took turns stirring. Since preparation for dinner was a family affair, fondue was a meal reserved for special occasions.

Recipe notes

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