>>5427946oh it's nothing like a "fondue". I have no clue how to call it internationnaly but here we call it "leek fondue"
You just cut the leeks in small parts, cook them in a stove, add some fresh cream and stop when it's almost caramelized.
This way it melts in you mouth (melting in french is "fondant", that's why we call it fondue)
So it has nothing to do with basic fondue ^^
what about you op btw?
