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Classic cheese fondue

Classic cheese fondue in a pot with pearl onions, cornichons and boiled potatoes alongside

Classic cheese fondue

Name: Classic cheese fondue
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200ml/7fl oz dry white wine; 1 tbsp/15ml lemon juice; 200g/7oz comte or gruyère grated; 200g/7oz emmental grated; 2 tsp cornflour; 1 tbsp/15ml kirsch or schnapps; 1 garlic clove halved (optional); crusty bread, boiled new potatoes, vegetable crudités and cornichons to serve

Anna Glover

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.3 out of 5.18 ratingsRate

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Get together with friends around the ultimate sharing dish – a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles

Egg-free

Gluten-free

Keto

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

200ml/7fl oz dry white wine
1 tbsp/15ml lemon juice
200g/7oz comte or gruyère

grated
200g/7oz emmental

grated
2 tsp cornflour
1 tbsp/15ml kirsch or schnapps
1 garlic clove

halved (optional)
crusty bread, boiled new potatoes, vegetable crudités and cornichons

to serve

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Nutrition: Per serving

kcal456
fat32g
saturates21g
carbs3g

low
sugars0.3g

low
fibre0g
protein28g

high
salt1.08g

Method

step 1

Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
step 2

Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don’t have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

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A star rating of 4.3 out of 5.18 ratings

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