Flammekueche Fondue

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)
• 125 ml (½ cup) white wine vinegar
• 5 garlic & parsley bouillon cubes (e.g., Secret d’Arômes)
• 10 ml (2 tsp) sugar
• Fresh thyme and white pepper, to taste

Herbed Crème Fraîche

• 200 ml thick crème fraîche
• 30 ml (2 tbsp) Savora or Dijon mustard
• 30 ml (2 tbsp) chopped chives
• 15 ml (1 tbsp) chopped parsley
• Salt and pepper

Dipped Accompaniments

• 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.