Fondue

Why You’ll Love This Recipe

Fondue is the ultimate comfort food—rich, creamy, and indulgent. The process of melting cheese (or chocolate) and dipping bite-sized pieces of bread, fruit, or vegetables is not only delicious but also fun and interactive. The cheese fondue has a delightful balance of flavor, with the creamy richness of the melted cheese and the subtle tang of wine, garlic, and herbs. Whether you’re preparing it for a casual gathering, special occasion, or cozy night in, fondue is sure to create a memorable dining experience.

Ingredients

For the cheese fondue:

• 1 lb (450g) Gruyère cheese, shredded

• 1 lb (450g) Emmental cheese, shredded

• 1 1/2 cups dry white wine (such as Sauvignon Blanc or Swiss Chasselas)

• 2 tablespoons lemon juice

• 2 cloves garlic, halved

• 1 tablespoon cornstarch

• 1 tablespoon kirsch (cherry brandy), optional but traditional

• Freshly ground black pepper, to taste

• Freshly grated nutmeg, to taste

For dipping:

• 1 loaf French baguette, cut into bite-sized cubes

• 1/2 cup small vegetables (such as cherry tomatoes, baby carrots, or broccoli florets)

• 1/2 cup cooked potatoes (optional, for dipping)

• 1/2 cup fruit (such as apple or pear slices, grapes, or pineapple chunks)

• Optional: charcuterie (such as thinly sliced ham or salami)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cheese:

Shred both the Gruyère and Emmental cheeses and set them aside. In a small bowl, toss the shredded cheese with the cornstarch to coat the cheese evenly. This will help the cheese melt smoothly without separating.

2. Prepare the fondue pot:

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut sides of the garlic cloves. This will infuse a subtle garlic flavor into the fondue. Discard the garlic after rubbing the pot.

3. Heat the wine and lemon juice:

Add the wine and lemon juice to the pot. Heat over medium heat until the wine is warm but not boiling. Stir occasionally to prevent the wine from scorching.

4. Melt the cheese:

Gradually add the cheese to the pot in small handfuls, stirring constantly with a wooden spoon in a figure-eight motion. Allow the cheese to melt slowly and evenly, incorporating each handful of cheese before adding more.

5. Add the kirsch (optional):

Once all the cheese has melted and the mixture is smooth, stir in the kirsch (if using) for an added layer of flavor. If you prefer, you can skip the kirsch and simply use wine for a more straightforward cheese flavor.

6. Season the fondue:

Season the fondue with freshly ground black pepper and a pinch of freshly grated nutmeg to taste. Taste and adjust the seasoning as needed.

7. Serve the fondue:

Once the cheese is fully melted and smooth, transfer the pot to a fondue stand with a burner underneath to keep it warm. Serve immediately with your choice of dipping items, such as cubes of bread, vegetables, fruit, and charcuterie. Use fondue forks or skewers to dip your ingredients into the warm, melted cheese.

Servings and Timing

• Servings: 4-6

• Total time: 30-45 minutes

Variations

• Chocolate Fondue: For a dessert version, substitute cheese with high-quality dark or milk chocolate, and add a splash of cream, a teaspoon of vanilla extract, and a pinch of salt. Melt the chocolate and cream together in the same way as the cheese fondue and serve with fruit, marshmallows, and pound cake for dipping.

• Meat Fondue (Fondue Bourguignonne): For a more substantial meal, try fondue bourguignonne, where pieces of beef or chicken are cooked in hot oil instead of cheese. Serve with a variety of dipping sauces, such as mustard, horseradish, and aioli.

• Vegetarian Fondue: Make a vegetarian-friendly version by using vegetable broth instead of wine or opt for plant-based cheeses and dairy-free cream for a non-dairy alternative.

• Spicy Cheese Fondue: Add a touch of heat to your fondue by stirring in some chili flakes, jalapeño slices, or a dash of hot sauce to spice things up.

Storage/Reheating

• Storage: Fondue is best enjoyed fresh, as the cheese can harden and separate when stored. However, if you have leftovers, you can refrigerate the cheese fondue in an airtight container for up to 2-3 days.

• Reheating: To reheat the fondue, gently warm it over low heat on the stovetop, stirring frequently. You may need to add a little more wine or a splash of milk to bring it back to a smooth consistency.

FAQs

1. Can I use other types of cheese for fondue?

Yes! While Gruyère and Emmental are the most traditional choices, you can experiment with other cheeses, such as Comté, Swiss, or even cheddar for a different flavor. Just be sure to choose cheeses that melt well.

2. Do I need a special fondue pot?

A traditional fondue pot with a burner is ideal for keeping the cheese warm and smooth. However, if you don’t have one, a heavy-bottomed saucepan or Dutch oven can work just as well. Just make sure to transfer the fondue to a serving vessel that can keep it warm.

3. Can I make fondue ahead of time?

It’s best to prepare fondue just before serving to ensure the cheese stays smooth and creamy. However, you can prepare the cheese mixture in advance, refrigerate it, and then reheat it gently before serving.

4. Can I use a non-alcoholic substitute for wine in fondue?

Yes, you can substitute the wine with vegetable or chicken broth for a non-alcoholic version. The wine adds acidity and depth to the fondue, so a splash of lemon juice or vinegar can help replicate that tang.

5. What can I dip into fondue besides bread?

Bread is traditional, but you can dip a variety of items into fondue, such as vegetables (like broccoli, cauliflower, or cherry tomatoes), cooked potatoes, fruit (such as apple slices, grapes, or strawberries), and even charcuterie or cooked meats.

6. How do I keep the fondue warm?

To keep the fondue warm while serving, use a fondue pot with a burner underneath. If you don’t have one, you can also use a slow cooker set to the “keep warm” setting or place the pot in a warm oven.

7. Can I make chocolate fondue with milk chocolate?

Yes, you can use milk chocolate, dark chocolate, or even white chocolate to make chocolate fondue. Adjust the amount of cream depending on the type of chocolate to ensure a smooth, dippable consistency.

8. What if the fondue gets too thick?

If the fondue becomes too thick while serving, you can add a little more wine, broth, or milk to thin it out. Stir it in gradually until the desired consistency is achieved.

9. Can I use plant-based cheese for fondue?

Yes, you can use plant-based cheese for a vegan version of fondue. There are several brands of vegan cheese that melt well and can be used as a substitute for dairy cheese. You may also need to adjust the seasonings to enhance the flavor.

10. Can I make fondue with beer instead of wine?

Yes, beer fondue is a delicious variation. You can substitute the wine with a light beer or lager for a unique twist on traditional cheese fondue. The beer will add a slightly different depth of flavor and a hint of bitterness.

Conclusion

Fondue is a fun and interactive dish that is perfect for social gatherings, romantic dinners, or cozy nights in. Whether you choose a classic cheese fondue, a sweet chocolate version, or experiment with a meat fondue, this dish will bring warmth, flavor, and a sense of togetherness to your table. With endless dipping possibilities and the ability to customize the ingredients, fondue is a timeless dish that will continue to delight friends and family for generations to come. Enjoy the experience of sharing a delicious, communal meal with fondue!

Fondue

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fondue is a Swiss classic known for its interactive and social dining experience. The dish consists of melted cheese (or chocolate) served in a communal pot with various items to dip, such as bread, vegetables, and fruit. It’s perfect for gatherings, special occasions, or cozy nights in.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30-45 minutes
• Yield: 4-6 servings
• Category: Appetizer
• Method: Melted
• Cuisine: Swiss
• Diet: Vegetarian

Ingredients

1. 1 lb (450g) Gruyère cheese, shredded
   
   1 lb (450g) Emmental cheese, shredded
   
   1 1/2 cups dry white wine (such as Sauvignon Blanc or Swiss Chasselas)
   
   2 tablespoons lemon juice
   
   2 cloves garlic, halved
   
   1 tablespoon cornstarch
   
   1 tablespoon kirsch (optional but traditional)
   
   Freshly ground black pepper, to taste
   
   Freshly grated nutmeg, to taste
   
   1 loaf French baguette, cut into bite-sized cubes
   
   1/2 cup small vegetables (such as cherry tomatoes, baby carrots, or broccoli florets)
   
   1/2 cup cooked potatoes (optional, for dipping)
   
   1/2 cup fruit (such as apple or pear slices, grapes, or pineapple chunks)
   
   Optional: charcuterie (such as thinly sliced ham or salami)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the cheese: Shred both the Gruyère and Emmental cheeses and set them aside. Toss the shredded cheese with cornstarch to coat the cheese evenly.

1. Prepare the fondue pot: Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut sides of the garlic cloves to infuse a subtle garlic flavor. Discard the garlic after rubbing the pot.
2. Heat the wine and lemon juice: Add the wine and lemon juice to the pot and heat over medium heat until the wine is warm but not boiling. Stir occasionally to prevent the wine from scorching.
3. Melt the cheese: Gradually add the cheese in small handfuls, stirring constantly in a figure-eight motion. Allow the cheese to melt slowly and evenly.
4. Add the kirsch (optional): Once the cheese has melted and the mixture is smooth, stir in the kirsch for added flavor.
5. Season the fondue: Season with freshly ground black pepper and grated nutmeg to taste. Adjust seasoning as needed.
6. Serve the fondue: Transfer the pot to a fondue stand with a burner underneath to keep it warm. Serve with bread cubes, vegetables, fruit, and charcuterie. Use fondue forks or skewers to dip ingredients into the cheese.

Notes

• Chocolate Fondue: Substitute cheese with dark or milk chocolate and add a splash of cream, vanilla extract, and a pinch of salt. Serve with fruit, marshmallows, or pound cake.
• Meat Fondue: Try fondue bourguignonne where pieces of beef or chicken are cooked in hot oil. Serve with dipping sauces like mustard or horseradish.
• Vegetarian Fondue: Use vegetable broth instead of wine, and opt for plant-based cheeses for a non-dairy version.
• Spicy Cheese Fondue: Add chili flakes, jalapeños, or hot sauce to spice up the dish.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 500mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 80mg