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Betty Bossi Koch-Center
How it's done
Heat the butter in a non-stick frying pan. Reduce the heat, add the onions and salt, cover and cook over a medium heat for approx. 25 mins., stirring occasionally. Remove the lid, continue to cook for approx. 5 mins. until the onions turn light brown.
Place the bacon on a baking tray lined with baking paper. Mix the pear syrup, sugar and water, brush the bacon with the glaze, sprinkle with fennel seeds.
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove the bacon from the oven, leave to cool.
Cook the potatoes in salted water for approx. 15 mins. until soft, drain. Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the white wine, pour into the pot, stir continuously over a medium heat until the cheese has melted. Stir in the onions, season. Place the fondue pot on a burner, serve the fondue with the strips of bacon, potatoes and bread.
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