A rich fondue made with brie cheese, white wine and fresh thyme.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
Melt the butter in a medium saucepan over medium heat. Add the echallot and cook until translucent, approx. 3 minutes.
Add the white wine, 1/4 cup of water and let it boil.
Add the brie cheese and mix with a balloon whisk until it has melted (about 2-3 minutes). Add the thyme, salt and pepper.
Transfer the fondue to a fondue container (like the one in the photograph) and serve with the bread and the apple.
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