French Brie Fondue

French Brie Fondue
French Brie Fondue

French Brie Fondue

  1. 13 oz. French Brie

  2. 1 Tbsp. Giant Eagle butter or margarine

  3. 1 small onion, finely chopped

  4. 1 garlic clove, crushed

  5. 1 1/4 cup Giant Eagle chicken or vegetable broth, divided

  6. 1 Tbsp. cornstarch

  7. 2/3 cup Giant Eagle heavy cream or evaporated milk

  8. 1 Tbsp. fresh tarragon, chopped

  9. Salt and pepper, to taste

Prep Time: 00:35

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 13 oz. French Brie
  • 1 Tbsp. Giant Eagle butter or margarine
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 1/4 cup Giant Eagle chicken or vegetable broth, divided
  • 1 Tbsp. cornstarch
  • 2/3 cup Giant Eagle heavy cream or evaporated milk
  • 1 Tbsp. fresh tarragon, chopped
  • Salt and pepper, to taste

Recipe Directions:

Remove the rind from the Brie. Cut into thin slices and set aside. Melt the butter in the fondue pot over low heat. Add the onion and garlic, and cook for 10 minutes or until softened. Stir in 1 cup of the broth. In a small bowl, mix together the cornstarch and remaining 1/4 cup of broth, until the cornstarch is dissolved. Add the cornstarch mixture to the fondue pot and continue to stir until the mixture thickens. Simmer gently for 2 to 3 minutes. Stir in the sliced Brie, a little at a time, and gradually add the heavy cream. Cook until the cheese has melted and the mixture is smooth, stirring frequently. Stir in the tarragon, and season with salt and pepper. Transfer the fondue pot to the lighted spirit burner. Serve warm with bread cubes, assorted raw vegetables and grapes.

Serving per recipe:

4 - 6