Fondue Pockets

If there was ever a time to eat a Fondue Pocket, it’d be the weekend where temps get down to the NEGATIVE FIFTIES.

You heard me right.

FIVE.
ZERO.
DEGREES.
BELOW ZERO.

And I’m sorry, but that is just NOT NORMAL.

So shred the heck out of some cheese, melt it with some tasty bits and pour it in a soft, yet crispy baguette.

Guaranteed to warm you up from the inside out.

---

here’s what you’ll need

• baguette

• 2 tbsp butter

• 2 tbsp flour

• 1 cup milk

• 3 cups melty, flavorful cheese of your choosing, shredded (we like to use Sharp White Cheddar)

• 1 tsp Dijon mustard

• salt

• pepper

---

here’s what you’ll need to do

Melt butter in a saucepan over medium heat.
Stir flour (constantly) into melted butter for a couple minutes to cook off the flour taste and create a beautiful roux.

Gradually whisk milk into the mix until it’s free of lumps.
Allow to simmer, stirring regularly, for a few minutes until the milk begins to thicken.

Reduce heat to low and gradually whisk in your shredded cheese until melted and smooth.

Stir in Dijon for a little extra tang and season to taste with salt and pepper.

Remove cheese sauce from heat and allow it to cool slightly.

Cut baguette in half, leaving the ends intact, and remove the soft inside parts of the bread. This will act as your ‘pocket’.

Carefully pour cheese into hollowed out bread and do your best not to melt your face while you enjoy!

But for real though, this thing is messy and can be a bit molten, so eat at your own risk.

Oh, and a cup works FABULOUSLY for getting the cheese into your bread if you’re any kind of clumsy like me. 

Whee! 

Thanks to @brunchwithbabs for inspiring us with the beautiful Fondue Pocket she got while visiting Quebec recently.