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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large saucepan, sauté onion in butter with bouillon, stirring to dissolve; add flour. Whisk together until smooth. | 2. Cook stirring constantly, until butter and flour mixture bubbles and looks fluffy. | 3. Slowly whisk milk in; cook over medium heat until mixture thickens. | 4. Add cheeses gradually and stir until melted. Keep warm while serving. A fondue pot is best. | 5. Things to dip in fondue include: French bread (cut or torn into bite-size chunks, day old bread is best), apple slices, carrot sticks, celery sticks, broccoli flowerettes, chunks of fried hot dog, cooked ham, Vienna sausage, etc. Use your imagination. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
chicken bouillon	2	teaspoons		10.68	0.7204	0.6664	0.5552
milk	2 1/2	cups		372.1	29.158	19.215	19.947
flour	5	tablespoons		180.7125	39.5642	2.9378	0.7011
swiss cheese	1 1/2	1/2		778.14	2.8512	53.3808	61.3602
parmesan cheese	1	cup		296.0	32.0	32.0	4.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.