Provencal Fondue

• 1 tsp. olive oil
• 1 small onion, finely diced (1 cup)
• 1 pinch salt
• 1 1/2 cups peeled, diced tomatoes, or 1 15-oz. can diced tomatoes
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. Herbes de Provence
• 1 tsp. pastis, optional
• 1/4 tsp. sugar
• 2 cups shredded Gruyere cheese (8 oz.)
• 1 cup shredded Comte or Emmental cheese (4 oz.)
• 5 tsp. cornstarch
• 1 cup dry white wine
• 3 cups baguette cubes (4 oz.)
• 3 cups fresh and/or steamed vegetables

1. Heat oil in fondue pot or saucepan over medium-low heat.
2. Add onion and salt.
3. Cover, and cook 2 to 3 minutes, or until softened.
4. Add tomatoes, garlic, herbes de Provence, pastis (if using), and sugar; bring to a boil.
5. Simmer 5 minutes.
6. Transfer to bowl, and set aside.
7. Toss cheeses with cornstarch in bowl.
8. Add wine to fondue pot or saucepan, and bring to a boil over medium heat.
9. Simmer 5 to 7 minutes, or until reduced by half.
10. Stir in cheese mixture, and cook 3 to 4 minutes, or until cheese is melted, stirring constantly.
11. Stir in tomato mixture, and cook 2 minutes, or until Fondue bubbles.
12. Serve with Dippers.

olive oil, onion, salt, tomatoes, garlic, herbes, sugar, gruyere cheese, cheese, cornstarch, white wine, baguette cubes, vegetables

Taken from www.vegetariantimes.com/recipe/provencal-fondue/ (may not work)