Ingredients Jump to Instructions ↓

  1. 6 slices bacon

  2. 1/4 cup finely chopped onion

  3. 2 t. flour

  4. 4 cups sharp shredded cheese

  5. 2 cups sour cream

  6. 1 t. Worcestershire Rye bread, cut in bite size pieces, each with one crust OR cooked mushrooms

Instructions Jump to Ingredients ↑

  1. In pan, cook bacon until crisp. Drain bacon. Reserve 1 T. drippings. Crumble bacon and set aside. Cook onion in reserved bacon drippings in pan until tender, but not brown. Stir in flour, then stir in the cheese, sour cream and Worcestershire. Cook over low heat, stirring constantly until cheese is melted. Transfer to fondue pot. Top with reserved crumbled bacon. Place over fondue burner. Spear bread or mushroom dipper with fondue fork. Dip in fondue. Swirl to coat. Serves 6 to 8


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