Fondue with onion and bacon

Fondue with onion and bacon

Total: 55 Min. | Active: 40 Min.
Nutritional value / person: 1140 kcal
, Fat: 64 g
, Carbohydrate: 62 g
, Protein: 50 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp clarified butter
6 onions (approx. 600 g), thinly sliced
¼ tsp salt


160 g bacon strips
1 tbsp birnel (pear syrup) or runny honey
1 tsp icing sugar
1 tsp water
½ tsp fennel seeds


250 g baby potatoes
salted water, boiling
1 garlic clove, halved
800 g fondue cheese mix
4 tsp Maizena cornflour
4 dl white wine
a little pepper
a little nutmeg
250 g bread, diced
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How it's done

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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.

To bake

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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