Cheese Fondue

Fondue is French for “melted.” Be patient when making cheese fondue, and allow each addition of cheese to completely melt into the wine before adding more.

  • prep time 10 min
  • total time 40 min
  • ingredients 9
  • servings 5

Ingredients

1
loaf (1 lb) French bread, cut into 1-inch pieces
2
cups shredded Swiss cheese (8 oz)
2
cups shredded Gruyère or Swiss cheese (8 oz)*
2
tablespoons all-purpose flour
1
clove garlic, cut in half
1
cup dry white wine or nonalcoholic white wine
1
tablespoon lemon juice
3
tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
Apple and pear slices, if desired
  • 1 In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
  • 2 Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
  • 3 Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
  • 4 Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
  • 5 Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    610
    (
    Calories from Fat
    270),
    % Daily Value
    Total Fat
    30g
    30%
    (Saturated Fat
    17g,
    17%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    800mg
    800%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    3g
    3%
      Sugars
    2g
    2%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    0%;
    Calcium
    100%;
    Iron
    15%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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