Morbier fondue with beef, chicken and mini potato skewers

Ingredients

Preparation

Boil the potatoes whole until soft. Chop the onion into very small dice. Chop up the Morbier. Cook the onion in a little oil olive oil until translucent. Transfer the onion to a fondue pot (or bowl), place on the heat (or water bath) and add the thyme, pinch of salt, apple juice and Morbier. Cook gently, stirring occasionally, until the cheese has melted. When the cheese has melted, add the cream and a little hot water. Mix thoroughly. Cut the meat into strips. Season with salt and cook on the griddle. Serve the meat and potatoes with the fondue.