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Cheese Fondue

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By Betty Crocker Kitchens
Updated Sep 18, 2023
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Sitting around a fondue pot with friends is a cheesy delight—who doesn’t love a cozy get-together over delicious, ooey-gooey comfort food? Cheese fondue originated in Switzerland, where the earliest known recipe for "Käss mit Wein zu kochen" (translation: "to cook cheese with wine") was printed in a 1699 Zurich cookbook. The Swiss continue to promote the dish; the motto "fondue isch guet und git e gueti luune" (translation: “fondue is good and creates a good mood") even has its own acronym: FIGUGEGL. If the thought of making fondue is intimidating, Betty is here to tell you to shake it off! Follow this easy cheese fondue recipe, and add one more party skill to your already impressive repertoire. If you’ve found that just reading about this recipe has put you in an exceptionally good mood, consider dipping your long fondue fork into even more cheesy recipes from Betty Crocker.

Cheese Fondue

  • Prep Time 10 min
  • Total 40 min
  • Servings 5
  • Ingredients 9
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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

Instructions

  • Step 
    1
    In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

610 Calories
30g Total Fat
35g Protein
50g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
270
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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