Name: Swiss Fondue
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2.5 cups shredded Gruyere cheese; 2.5 cups shredded Emmental cheese; 2 tablespoons cornstarch; 1 clove garlic, halved; 1.5 cups dry white wine; 1 (8 inch) French bread, cubed; 1 pound cooked baby potatoes; 1 cup cornichons; 1 cup pickled pearl onions

Swiss Fondue

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This recipe shows you how easy a classic Swiss fondue is to make. My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version using Gruyère and Emmental. I love the ritual and it's so fun (and easy!) for entertaining. If you can find it, a splash of kirsch just before serving really gives fondue a fortifying kick.

Recipe by Diana Moutsopoulos

Updated on November 30, 2022

red fondue pot filled with traditional Swiss cheese fondue with cubed bread and cold cuts on the side

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 ½ cups shredded Gruyere cheese
2 ½ cups shredded Emmental cheese
2 tablespoons cornstarch
1 clove garlic, halved
1 ½ cups dry white wine

To Serve:

1 (8 inch) French bread, cubed
1 pound cooked baby potatoes
1 cup cornichons
1 cup pickled pearl onions

Directions

Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

Cook's Notes:

Prepare all of your accoutrements before making the fondue, as the fondue takes little time to prepare and will be served immediately. Cube the baguette and place in a bowl or bread basket; boil baby potatoes in ample hot water until tender; and place cornichons and onions in small bowls for serving. Set the table where you'll be serving the fondue with a fondue pot and stand, fondue forks, and small plates.

You can use a mix of Gruyère and Emmental cheese as called for here, or stick with one or the other. I have also used a mixture of Manchego and Petit Basque cheeses to make a sheep's cheese fondue, which is easier to digest for those who cannot tolerate cow dairy.

If your fondue is too thick, add additional wine, 2 tablespoons at a time, until desired consistency is reached.

Nutrition Facts (per serving)

902	Calories
49g	Fat
47g	Carbs
52g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 902
% Daily Value *
Total Fat 49g	62%
Saturated Fat 29g	145%
Cholesterol 156mg	52%
Sodium 1358mg	59%
Total Carbohydrate 47g	17%
Dietary Fiber 5g	16%
Total Sugars 4g
Protein 52g
Vitamin C 25mg	126%
Calcium 1619mg	125%
Iron 3mg	16%
Potassium 788mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.