Inspired by the traditional Alsatian tarte flambée, this fondue delicately combines the natural sweetness of slowly caramelized onions with the smoky flavour of crispy bacon. A true invitation to indulge, straight from Eastern France, where culinary traditions are passed down from generation to generation around warm, convivial tables.
Ingredients for the broth
250 g smoked bacon lardons
1 yellow onion
400 ml white wine
4 L chicken broth
4 × 30 cl (1.2 L) leek and potato soup (e.g., Knorr or Liebig)
Strasbourg sausages or other sausages of choice, pre-cooked
Leek whites, blanched and cut into chunks
Baby potatoes, blanched and halved
Smoked bacon lardons
Rustic crusty bread, cut into cubes
Pearl onions, blanched
Button mushrooms, halved and sautéed
Endives, leaves separated
Preparation
In a large pot, cook the bacon lardons, then remove them, keeping only the rendered fat.
Caramelize the onions in the bacon fat (15–20 minutes).
Deglaze with the white wine and reduce until almost dry.
Add the chicken broth, leek and potato soup, white wine vinegar, bouillon cubes, and fresh thyme. Simmer for 15–20 minutes, reducing to about 3.5 litres.
For the herbed crème fraîche: meanwhile, mix all ingredients together and refrigerate until ready to serve.
Once the broth has reduced, strain it through a fine sieve to remove larger pieces.
Pour the hot broth into the Fondussimo fondue pan.
Tips
Serve your fondue with cheese puff pastry twists and the reserved crispy bacon.
Replace the white wine with dry cider for a more rustic flavour.
Vary the mushrooms: oyster mushrooms or chanterelles, depending on the season.
Leftover broth? Turn it into a soup by simmering the remaining accompaniments and enriching it with a splash of light cream.
