Ontario Craft Cider Association (OCCA)

Industry Body of Craft Cider Producers in Ontario

Cider, Vidalia onion and Cheddar fondue

This warm and comforting meal is great to share on a fall or winter’s day.

2 x 350ml bottles Ontario hard cider
1 vidalia or sweet onion
200ml chicken broth
30ml Worcestershire sauce
1 clove garlic, finely chopped
225g Gruyere, grated
225g Old Ontario cheddar
80g corn starch
Favourite hot sauce
Sea salt
30ml Calvados or Brandy

To dip

Sausages, chorizo, sliced baguette.
Radishes, fingerling potatoes or baby potatoes, pears, apples, or pretzels.
Celery, carrots and cucumber.


1. Slice onion very thinly and simmer in 1 bottle of hard cider for 30 minutes. Blend to a fine puree in food processor and strain. Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.

2. Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.

3. Using a wooden spoon, add the onion puree to the warm liquid then sprinkle in some cheese mixture and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in your favourite hot sauce (to taste), sea salt and hard liquor.

 Recipe courtesy of chef and cider maker Chris Haworth of West Avenue Cider.

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This entry was posted on October 2, 2013 by in Cooking with Cider and tagged , , , , .
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