Fondue

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Fondue

/posts/2021/12/2021-12-04_Fondue.html

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We had fondue. The main batch was premade from Trader Joes though I ended up throwing together another (much smaller) one. For mine, I totally winged it. I threw in a bunch of gruyere (maybe around half a block), some corn starch, water, and Better Than Bouillon (plus a tiny bit more salt). Totally off-the-cuff.

The Trader Joes' one was really good. Mine did the job but was stringy and needed more flavor. What was really interesting were some of the sides we did this year:

Update (2022-13-03): based on 2021-12-26^[@rev], 400°F

Pearl onions: blanched for 1 min, then peeled. Then baked for 25 min with a little more than 1 tbsp butter, 3/4 tsp sugar, and a pinch of kosher salt. For 8 oz of pearl onions. These were fresh, not frozen
Mushrooms: Roasted for about 35 min with avocado oil, salt and garlic powder. We took them out a bit earlier because they were looking doens
Small potatoes: Roasted for about 45 min with avocado oil and salt
Apples
bread

We were very happy with these dipping options. They all worked well (except maybe the apple which was better alone). The onions were surprisingly good too! We meant to do brussel sprouts but forgot them. Next time!