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Better-Than-a-Restaurant Cheese Fondue

Vanessa Derickson Jambois

"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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15 m servings 523 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

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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.


  • 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 g fat; 4.5 g carbohydrates; 31.4 g protein; 122 mg cholesterol; 546 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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It was so good and very simple. Easily adaptable to enhancements too.

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.

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

Pretty good, easy to make.

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