Fondue Recipe

Fondue is a rich, warming dish made with melted cheese and white wine, served bubbling hot for dipping bread, vegetables, and more. It has a silky, smooth texture with a savoury, nutty flavour that feels wonderfully indulgent yet simple to make. This classic recipe is easy enough for beginners and perfect for sharing. Total time is around 30 minutes from start to finish.

Ingredients

For the Fondue

• 200g Gruyère cheese, grated
• 200g Emmental cheese, grated
• 300ml dry white wine
• 1 garlic clove, halved
• 1 tbsp cornflour
• 2 tbsp kirsch (optional)
• 1 tsp lemon juice
• Freshly ground black pepper
• Pinch of nutmeg

For Serving

• 1 crusty loaf, cut into cubes
• Steamed broccoli florets
• Cooked baby potatoes
• Apple slices
• Gherkins

How to Make Fondue Recipe

• Prepare the pot: Rub the inside of a fondue pot or medium saucepan with the cut sides of the garlic clove. This adds subtle flavour.
• Heat the base: Pour in the white wine and lemon juice. Warm gently over medium heat until hot but not boiling.
• Add the cheese: Add the grated cheeses by handfuls, stirring constantly after each addition until melted and smooth.
• Mix and thicken: Stir the cornflour into the kirsch until smooth, then pour into the cheese mixture. Cook for 1 to 2 minutes, stirring, until silky and lightly thickened.
• Season: Add black pepper and a pinch of nutmeg to taste.
• Keep warm: Transfer to a fondue burner or keep over very low heat so the mixture stays melted.
• Serve: Place bread cubes and dipping sides around the table. Use fondue forks or skewers for dipping.

Tips

Why has my fondue turned grainy?

This usually happens if the heat is too high. Melt the cheese gently and stir continuously.

How do I keep fondue smooth while serving?

Keep the burner on low and stir from time to time to stop the cheese settling.

Can I make it without alcohol?

Yes, replace the wine with vegetable stock and add a little extra lemon juice for balance.

What bread works best?

Use a firm crusty loaf such as sourdough or baguette so it holds together when dipped.

Serving Suggestions

• Serve with crusty bread cubes
• Add steamed vegetables for colour and freshness
• Offer apple or pear slices for a sweet contrast
• Pair with a crisp green salad
• Finish with pickles or gherkins on the side

Storage

Room Temperature

Fondue should not be left out for more than 2 hours.

Refrigerator

Cool leftovers quickly and refrigerate in an airtight container for up to 2 days. Reheat gently with a splash of milk or stock.

Freezing

Freeze for up to 1 month. Thaw overnight in the fridge before reheating slowly.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 18g
• Protein: 28g
• Fat: 36g
• Saturated Fat: 22g
• Sodium: 760mg

These values are estimates and may vary depending on ingredients used.

FAQs

Fondue Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: SwissDifficulty: Easy

Servings

4

people

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Calories

520

kcal

30

minutes

A classic cheese fondue made with melted Gruyère and Emmental, blended with white wine and garlic for a rich and silky sharing dish.

Ingredients

• 200g Gruyère cheese, grated

• 200g Emmental cheese, grated

• 300ml dry white wine

• 1 garlic clove, halved

• 1 tbsp cornflour

• 2 tbsp kirsch (optional)

• 1 tsp lemon juice

• Freshly ground black pepper

• Pinch of nutmeg

• Crusty bread cubes, for serving

Directions

• Rub the inside of a fondue pot or saucepan with the cut garlic clove.
• Pour in the white wine and lemon juice, then warm gently until steaming.
• Add the grated cheeses gradually, stirring constantly until melted.
• Mix the cornflour with kirsch, then stir into the fondue until smooth and thickened.
• Season with pepper and nutmeg.
• Transfer to a fondue stand or keep warm over low heat.
• Serve immediately with bread cubes and dipping sides.

Notes

• Grate the cheese finely so it melts evenly.
• Keep the heat low to prevent splitting.
• Stir often while serving for the smoothest texture.