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  Added: Apr 07, 2006  •  Visited (660)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cheese Fondue, French Style
(Fondue de Fromage)
What You Need:
  • 2 cups dry white wine
  • 2 garlic cloves, cut up
  • ¾ pound imported Swiss cheese freshly grated (about 3 cups) mixed with 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 2 to 6 tablespoons heavy cream
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons kirsch
  • 1 loaf French or Italian bread cut in 1-inch cubes

  • How To Cook:
    1. In a 1½-to 2-quart saucepan, boil the wine and garlic briskly until the wine has reduced to 1½ cups. Strain the reduced wine through a fine sieve into a fondue pot or the cooking pan of a chafing dish that has a lower pan to fill with water; discard the garlic. At the table or in the kitchen, light the burner under the fondue pot or the chafing dish pan.

    2. Over direct heat, return the wine to a boil, then lower the heat at once and add the cheese-cornstarch mixture, stirring constantly with a table fork. Do not let this mixture boil; if it seems to be getting too hot, lift the pan off the heat for a few seconds to cool it.

    3. When all the cheese has melted and the fondue is smooth, stir in the butter and 2 tablespoons of cream. The fondue should be just thick enough to coat the fork heavily.

    4. If it seems too thick, add a little more cream, 1 tablespoon at a time. Season it with a little salt and pepper, stir in the kirsch, and serve at once, accompanied by a platter of bread cubes. If you are using a chafing dish, set the pan over hot water to keep the fondue warm.

    5. To eat the fondue, spear a bread cube with a fork, dip the bread into the hot cheese and twirl the bread to coat it evenly with fondue. If the fondue should thicken while you are eating it, heat a little cream and stir it in to thin it.

    6. ALTERNATIVE: The traditional Swiss fondue is similar, but simpler, and does not include any butter or cream. To make it, bring the wine and garlic to a boil in the fondue pot or chafing dish and let them cook for a minute or so, but do not boil down the wine.

    7. Remove the garlic and add the cheese a handful at a time. When all the cheese is added and the mixture is smooth and creamy, season the fondue with salt and pepper, and stir in the kirsch.
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Dairy » Cheese
    Main Ingredient » Bread
    Main Ingredient » Vegetables » Garlic
    Dish » Appetizers


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