Fond of Fondue

Follow the French style of enhancing the flavor of this cheese fondue recipe by rubbing the inside of the pot with a halved garlic clove.

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  • Makes: 12 servings
  • Prep: 20 mins
  • Cook: 15 mins

Fond of Fondue

Reviews (0)

3.0 by 2 people

Rate This!

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

*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.

**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.

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Nutrition Facts (Fond of Fondue)

  • Per serving:
  • 293 kcal ,
  • 17 g fat
  • (9 g sat. fat ,
  • 53 mg chol. ,
  • 314 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 16 g pro.
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