Gouda, Pancetta And Onion Fondue With Pretzels

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4 ounces thickly sliced pancetta, chopped

1 red onion, thinly sliced

1 teaspoon ground cumin

Salt and freshly ground pepper

1 pound Gouda, coarsely shredded

2 tablespoons all-purpose flour

3/4 cup dry Riesling

8 soft pretzels, warmed

Cubed seeded rye bread, cornichons and other pickled vegetables, for serving

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