Recipe By Diana Moutsopoulos
Published Oct 22nd
Prep 15m Cook 15m Additional - Ready In 30m
Servings 4 servings Calories 901.9

My husband grew up in Switzerland and it’s there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it’s so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.

Recipe Ingredients

  • 2 ½ cups shredded Gruyere cheese
  • 2 ½ cups shredded Emmental cheese
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 1 ½ cups dry white wine
  • 1 (8 inch) French bread, cubed
  • 1 pound new potatoes, raw; baby potatoes
  • 1 cup cornichons, finely chopped
  • 1 cup pickled pearl onions

Cooking Directions

  1. 1 Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
  2. 2 Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
  3. 3 Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

Nutrition Facts

  • Calories 901.9
  • Carbohydrate 47.3 g
  • Cholesterol 156.1 mg
  • Fat 48.6 g
  • Fiber 4.6 g
  • Protein 52.1 g
  • Saturated Fat 28.9 g
  • Sodium 1358.4 mg
  • Sugar 4 g

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Chef's Notes

Prepare all of your accoutrements before making the fondue, as the fondue takes little time to prepare and will be served immediately. Cube the baguette and place in a bowl or bread basket; boil baby potatoes in ample hot water until tender; and place cornichons and onions in small bowls for serving. Set the table where you'll be serving the fondue with a fondue pot and stand, fondue forks, and small plates; You can use a mix of Gruyère and Emmental cheese as called for here, or stick with one or the other. I have also used a mixture of Manchego and Petit Basque cheeses to make a sheep's cheese fondue, which is easier to digest for those who cannot tolerate cow dairy; If your fondue is too thick, add additional wine, 2 tablespoons at a time, until desired consistency is reached.
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