Gruyere Fondue

• 3 cups light cream
• 7 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons Worcestershire sauce
• 1 stick plus 1 tablespoon butter
• 1 medium onion, finely chopped
• 3 chicken bouillon cubes
• 2 1/4 cups Gruyere cheese, grated
• 1 1/2 cup Parmesan cheese, freshly grated
• 3/4 cup white wine (more or less depending on taste)

1. In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
2. In a large heavy saucepan, saute onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
3. Reduce heat to medium.
4. Add cream mixture, whisking constantly until thickened.
5. Gradually add cheeses, and stir until melted and smooth.
6. Mixture will become very thick.
7. Add wine a little at a time and mix well.
8. Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
9. Transfer the fondue to a heated fondue pot and keep warm over low heat.
10. Lightly toasted French bread cubes
11. Fresh cooked shrimp
12. Steamed broccoli

light cream, flour, worcestershire sauce, butter, onion, chicken, gruyere cheese, parmesan cheese, white wine

Taken from www.epicurious.com/recipes/food/views/gruyere-fondue-108138 (may not work)