John Myers
Ingredients for 4 servings:
- 500 g cheese, Gruyère, grated
- 300 g cheese, Emmental, grated
- 4 tsp cornstarch
- 1 jar cherry brandy
- pepper
- nutmeg
- 30 g butter
- 1 garlic clove(s), squeezed
- 1 onion(s), finely chopped
- 3 tomatoes, diced
- 200 ml white wine
- e.g. marjoram or oregano
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cut a cross-shaped slit in the bottom of the tomatoes, briefly place them in boiling water, rinse with cold water, and peel them. Remove the seeds and dice the tomatoes. Melt the butter in a caquelon. Briefly sauté the garlic, onion, and diced tomatoes, then deglaze with white wine. Add the cheese and bring to a boil over low heat, stirring vigorously. Dissolve the cornstarch in the boiling water and stir in. Continue stirring vigorously, bring to a boil again, and season with pepper and nutmeg. Season with a little marjoram or oregano, if desired.
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