My F&W
quick save (...)
Gouda, Pancetta and Onion Fondue with Pretzels. © Quentin Bacon
© Quentin Bacon

Gouda, Pancetta and Onion Fondue with Pretzels

  • FAST

Leyden, a Dutch cheese flecked with cumin seeds, inspired Laura Werlin to create this cumin-spiced Gouda fondue. Serve it with soft, warm pretzels or pickled vegetables for dipping.

  1. 4 ounces thickly sliced pancetta, chopped
  2. 1 red onion, thinly sliced
  3. 1 teaspoon ground cumin
  4. Salt and freshly ground pepper
  5. 1 pound Gouda, coarsely shredded
  6. 2 tablespoons all-purpose flour
  7. 3/4 cup dry Riesling
  8. 8 soft pretzels, warmed
  9. Cubed seeded rye bread, cornichons and other pickled vegetables, for serving
  1. In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. Stir in the cumin and season the onion with salt and pepper.
  2. In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more. Cook, stirring vigorously, until creamy, about 2 minutes longer. Stir in the pancetta and half of the onion and season generously with pepper. Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread cubes, cornichons and pickled vegetables.

Suggested Pairing

Bright, focused Pinot Noir.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.