Best Better Than A Restaurant Cheese Fondue Recipes

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THE BEST CHEESE FONDUE



The Best Cheese Fondue image

Best Cheese Fondue is the perfect recipe for any gathering, date night, or special occasion. This cheesy, creamy dish will leave taste buds happy.

Provided by Kelly

Categories     Recipes

Time 25m

Number Of Ingredients 10

4 teaspoons cornstarch, divided
1 cup plus 1 tablespoon dry white wine, divided
1 1/2 cups Gruyere cheese
1 1/2 cups shredded Swiss cheese
1 peeled garlic clove, halved
1 1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce
3-4 drops hot sauce

Steps:

  • Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
  • Combine remaining cornstarch with the cheeses. Set aside.
  • In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
  • Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
  • Stir in lemon juice.
  • Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
  • Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
  • Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
  • Stir and cook until mixture is smooth and thickened.
  • Keep warm and serve with dippers.

20 BEST FONDUE RECIPE COLLECTION



20 Best Fondue Recipe Collection image

Take a trip down nostalgia lane with these easy and delicious fondue recipes. From cheese to chocolate and even caramel, they're are too good to miss.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Authentic Swiss Cheese Fondue
Beer Cheese Fondue
Crockpot Cream Cheese Garlic Fondue
Melting Pot Cheddar Cheese Fondue
Perfect Chocolate Fondue
Ricotta Lemon Fondue
Feta Cheese Beer Fondue
Blue Cheese Fondue
Brie Fondue with Fresh Thyme and Chardonnay
Broth Fondue
Fondue Bourguignon
Chicken Fondue
Shrimp Fondue with Three Dips
Fast and Healthy Fruit Fondue
Warm Strawberry Fondue
Nutella Chocolate Fondue
White Chocolate Fondue
Butterscotch Dessert Fondue
Candy Bar Fondue
Caramel Fondue

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

BEST FORMULA THREE-CHEESE FONDUE



Best Formula Three-Cheese Fondue image

We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.

Provided by AhLimP

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 30m

Yield 24

Number Of Ingredients 6

1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed

Steps:

  • Bring the wine to a boil in a small saucepan.
  • Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
  • Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 0.7 g, Cholesterol 26.6 mg, Fat 8.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 119.8 mg, Sugar 0.2 g

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Categories     dips and spreads, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

  • Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
  • Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram

BETTER-THAN-A-RESTAURANT CHEESE FONDUE



Better-Than-a-Restaurant Cheese Fondue image

Fast and easy fondue tastes better than the stuff from the leading fondue chain and is only a fraction of the cost. Serve with sourdough bread cubes or Granny Smith or Honeycrisp apple slices.

Provided by Vanessa Jam

Categories     Cheese Fondue

Time 15m

Yield 4

Number Of Ingredients 5

2 cloves garlic, lightly crushed
1 cup Sauvignon Blanc wine
8 ounces Gruyere cheese, shredded
8 ounces Cheddar cheese, shredded
1 tablespoon all-purpose flour

Steps:

  • Pour enough water into a large pot to be a few inches deep. Set a large stainless steel bowl atop the pot to make a double-boiler. Put garlic cloves into the bowl and turn heat below double-boiler to medium; cook until the garlic is fragrant and warm, 2 to 3 minutes.
  • Pour wine into the bowl; cook until fragrant, 2 to 3 minutes. Remove garlic from wine and discard.
  • Mix Gruyere cheese, Cheddar cheese, and flour in a bowl; gradually add to the wine while stirring continually. Cook and stir the mixture until the cheese is melted and the mixture is smooth, 2 to 3 minutes.

Nutrition Facts : Calories 523.3 calories, Carbohydrate 4.5 g, Cholesterol 121.9 mg, Fat 37.2 g, Fiber 0.1 g, Protein 31.4 g, SaturatedFat 22.7 g, Sodium 546 mg, Sugar 1.1 g

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