Recipe n°19

Raclette fondant with caramelised red onion in vodka and brown sugar emulsion, toasted almonds and dill.


  • 100 g Raclette 
  • 50 ml Russian Vodka
  • 100 ml milk
  • 1 small red onion 
  • 30 g butter
  • muscovado sugar
  • sliced almonds 
  • fresh dill 
  • 1.5 strips of gelatine 
  • salt 
  • pepper 



  • Raclette fondant: pour the cheese cut into small pieces into a bowl and add the milk. Mix in a bain-marie using a whisk or immersion blender.
  • Red onion: cut the onion in half and then into even slices 3 mm thick. Transfer the sliced onion to a non-stick frying-pan with the butter, fry gently and quench with the vodka. Add the sugar and leave to cook for a few minutes, until the onion is soft. 
  • Roast almonds: heat the sliced almonds in a frying-pan over moderate heat until they turn pale brown in colour. 

Pour the cheese fondue into the bottom of a tumbler and add the caramelised onion, roast almonds and spring of dill. Complete with a dash of ground pepper.  

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