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Fond of Fondue
Ingredients
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12
1-inch thick slices French, Italian, sourdough, and/or rye bread, cut into 1-inch cubes, and/or cooked vegetables, such as parsnip, daikon, and fennel, cut into sticks*
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1 1/4
pounds process Gruyere or Swiss cheese, shredded (about 5 cups)
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2
teaspoons cornstarch
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1/4
teaspoon ground white pepper
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1 1/2
cups sweet white wine, such as Riesling, sparkling wine, or cider
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1/4
cup half-and-half or light cream
Directions
1. Toast bread cubes, if desired**. Set aside. In a large mixing bowl toss cheese with cornstarch and pepper. Set aside. In a large saucepan heat wine over medium heat just until it simmers; reduce heat to low. Let simmer, uncovered, for 5 minutes.
2. Whisk cheese mixture, 1/2 cup at a time, into wine until nearly melted. Whisk in half-and-half or light cream. Heat through. Transfer to fondue pot. Keep mixture warm over fondue burner. As fondue stands, it may thicken. Stir in 1 to 2 tablespoons of warmed half-and-half or light cream. Use bread cubes and/or vegetable pieces for dipping. Makes 12 main-dish servings.
From the Test Kitchen
- Variation *To make dipping vegetables:Clean and peel 2 pounds root vegetables, such as parsnip, daikon, potatoes, fennel, and/or carrots. Cut into 1/2-inch-thick slices. Cook, covered, in a small amount of salted boiling water for 8 minutes or until crisp tender. Drain; rinse with cold water. Drain on paper towels. Serve immediately or cover and chill. Let stand at room temperature for 20 minutes before serving.
- Tip **To toast bread cubes:Preheat oven to 350 degrees F. Spread bread cubes in a shallow roasting pan. Bake, uncovered, for 10 minutes or until golden, stirring once.
Nutrition Facts
(Fond of Fondue)
- Servings Per Recipe 12,
- Calories 293,
- Protein (gm) 16,
- Carbohydrate (gm) 14,
- Fat, total (gm) 17,
- Cholesterol (mg) 53,
- Saturated fat (gm) 9,
- Vitamin A (RE) 185,
- Sodium (mg) 314,
- Calcium (DV %) 424,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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