Cheese Fondue

  • Prep 10 min
  • Total 40 min
  • Servings 5

Ingredients

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
1
loaf (1 lb) French bread, cut into 1-inch pieces
Apple and pear slices, if desired

Steps

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  • 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.

Notes









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Expert Tips

  • Keep the temp low under a fondue sauce, cheese doesn’t need high heat to melt. Tossing the shredded cheese with flour is another step that helps keep the melting cheese silky smooth and dippable. If the fondue becomes too thick, stir in a little more heated wine.
  • Using wine to make fondue isn’t just French chic, it actually plays an important role in keeping a fondue smooth and creamy—it’s the acid that prevents clumping or the sauce from breaking.
  • Chunks of a nice sourdough bread is a natural partner for fondue, but sliced apples, pears, and a bouquet of blanched vegetables will make a very satisfying meal.
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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
270
% Daily Value
Total Fat
30g
47%
Saturated Fat
17g
87%
Trans Fat
1 1/2g
Cholesterol
90mg
31%
Sodium
800mg
34%
Potassium
240mg
7%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
10%
Sugars
2g
Protein
35g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
100%
100%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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