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Fondue

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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.

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)

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

Find it online: https://thefamilycooking.com/fondue/