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Better-Than-a-Restaurant Cheese Fondue

Rated as 4.56 out of 5 Stars
6

"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."
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Ingredients

15 m servings 523
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Pour wine into the bowl; cook until fragrant, 2 to 3 minutes. Remove garlic from wine and discard.
  3. 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.

Footnotes

  • Cook's Notes:
  • This can be made in a fondue pot rather than a double-boiler if you have one handy.

Nutrition Facts


Per Serving: 523 calories; 37.2 4.5 31.4 122 546 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

It was so good and very simple. Easily adaptable to enhancements too.

Most helpful critical review

Clumpy and grainy. Taste was OK, texture was terrible, even after mixing the flour into the cheese before cooking and adding a little lemon juice.

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It was so good and very simple. Easily adaptable to enhancements too.

This was by far the most simple and quick-to-make fondue I've had. The white wine adds a lot of accent to the dish and is a welcome addition. I did add some black pepper, cayenne, and salt to ta...

Excellent and easy! I also put fresh crab in the fondue and serve with artisan bread.

This is very good and very easy. I made it right in my electric fondue pot. I did 1 cup cheddar, half cup Swiss cheese and half cup gruyere.

Clumpy and grainy. Taste was OK, texture was terrible, even after mixing the flour into the cheese before cooking and adding a little lemon juice.

My husband loved this, but too "swissy" for the rest of the family :) I cooked the wine a bit longer to mellow out the flavor which worked well.

Pretty good, easy to make.

Really, really good. Much better than what you buy.