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
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
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Step1In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
-
Step2Rub 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.
-
Step3Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
-
Step4Keep 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.
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Step5Spear 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
3Tips from the Betty Crocker Kitchens
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