{"id":7076,"date":"2021-02-01T22:32:06","date_gmt":"2021-02-02T02:32:06","guid":{"rendered":"https:\/\/lecarnetdemc.ca\/?post_type=cp_recipe&p=7076"},"modified":"2021-02-01T22:41:13","modified_gmt":"2021-02-02T02:41:13","slug":"fondue-aux-deux-fromages-couronnee-doignons-caramelises","status":"publish","type":"cp_recipe","link":"https:\/\/lecarnetdemc.ca\/en\/recipes\/fondue-aux-deux-fromages-couronnee-doignons-caramelises\/","title":{"rendered":"Fondue aux deux fromages et charcuteries"},"content":{"rendered":"

En ces temps froids, la fondue au fromage est toujours un plat des plus r\u00e9confortants ! Pour plus de saveurs, on vous conseille de m\u00e9langer deux types de fromages (un plus doux de vache, et un plus cors\u00e9 de ch\u00e8vre). Servir ensuite cette fondue dans un bol \u00e0 pain, avec des charcuteries des Viandes bio de Charlevoix pour plus de plaisir !<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
Ingr\u00e9dients <\/div>\n
30 ml (2 c. \u00e0 soupe) de beurre<\/span><\/div>\n
15 ml (1 c. \u00e0 soupe) d\u2019huile d\u2019olive<\/span><\/div>\n
2 oignons blancs cisel\u00e9s<\/span><\/div>\n
1 petite miche de pain campagnarde Premi\u00e8re Moisson <\/a><\/span><\/div>\n
1 gousse d\u2019ail \u00e9pluch\u00e9e<\/span><\/div>\n
375 ml (1 1 \/2 tasse) de vin blanc <\/span><\/div>\n
400 g (3\/4 livre) de fromage \u00e0 raclette Fritz Kaiser (au lait de vache) r\u00e2p\u00e9 <\/a><\/span><\/div>\n
250 g (1\/2 livre) de fromage \u00e0 raclette La Mascotte de Fritz Kaiser (au lait de ch\u00e8vre) r\u00e2p\u00e9 <\/a><\/span><\/div>\n
30 \u00e0 45 ml (2 \u00e0 3 c. \u00e0 soupe) de farine blanche<\/span><\/div>\n
2 ml (1\/2 c. \u00e0 th\u00e9) de muscade r\u00e2p\u00e9e<\/span><\/div>\n
Sel et poivre au go\u00fbt<\/span><\/div>\n
60 ml (1\/4 tasse) de cidre <\/span><\/div>\n
1 paquet de La Planche de charcuteries des Viandes de Charlevoix <\/a><\/span><\/div>\n<\/div>\n

Pr\u00e9paration<\/h3>\n
\n
Pr\u00e9paration :<\/div>\n
\n
\n

Enlevez le dessus de la miche de pain \u00e0 l\u2019aide d\u2019un couteau.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Videz l\u2019int\u00e9rieur de la miche. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Couper la mie en petits cubes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

R\u00e9servez. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Dans une po\u00eale, chauffez le beurre<\/p>\n<\/div>\n<\/div>\n

\n
\n

Dorez les oignons de 8 \u00e0 10 minutes ou jusqu\u2019\u00e0 l\u2019obtention une belle coloration.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Assaisonnez les oignons de sel et de poivre. <\/p>\n<\/div>\n<\/div>\n

\n
\n

R\u00e9servez. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Faire revenir la gousse d\u2019ail dans un po\u00ealon avec l\u2019huile d\u2019olive.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Ajoutez le vin et chauffez jusqu\u2019\u00e0 \u00e9bullition. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Dans un bol, m\u00e9langez les fromages r\u00e2p\u00e9s et la farine, puis ajoutez graduellement le tout au m\u00e9lange de vin blanc chaud. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Bien m\u00e9langer au fouet sur un feu doux \u00e0 moyen, jusqu\u2019\u00e0 ce que tout soit fondu et onctueux.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Assaisonnez de muscade, de sel et de poivre. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Ajoutez le cidre au m\u00e9lange.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Versez le m\u00e9lange au fromage \u00e0 l\u2019int\u00e9rieur de la miche.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Garnir d\u2019oignons caram\u00e9lis\u00e9es. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Piquez sur une fourchette un morceau de miche et une tranche de charcuterie de votre choix.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Trempez la fourchette dans le m\u00e9lange \u00e0 fondue au fromage.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Savourez !<\/p>\n<\/div>\n<\/div>\n

\n
\n

Accompagnez la fondue au fromage et charcuteries de vos condiments pr\u00e9f\u00e9r\u00e9s !<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":7,"featured_media":7059,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[256],"class_list":["post-7076","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-plat-principal"],"yoast_head":"\nFondue aux deux fromages et charcuteries - Le carnet de MC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lecarnetdemc.ca\/en\/recipes\/fondue-aux-deux-fromages-couronnee-doignons-caramelises\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fondue aux deux fromages et charcuteries - Le carnet de MC\" \/>\n<meta property=\"og:description\" content=\"En ces temps froids, la fondue au fromage est toujours un plat des plus r\u00e9confortants ! 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