for 4 person

Onions

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

Bacon

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

Fondue

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

How it's done

Onions

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.

Bacon

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.

Fondue

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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