20 Best Fondue Recipes (2024)

FAQs

What foods are good for fondue? ›

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

The best cheeses for this fondue are Gruyère, Emmentaler, and sharp Cheddar. We tried a couple of different combinations and this recipe was our favorite. The Gruyère gives it a sweet and nutty flavor, the sharp Cheddar makes it tangy, and the Emmentaler blends it all together.

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

Shrimp, sausage and steak all work great for fondue dinner. You could also serve cured meats, or other vegetables such as asparagus and broccoli.

Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.

Oil or broth fondue Oil fondue is also called Bourguignon fondue. It can use any type of oil: peanut, vegetable, canola, olive. You will need to get oil at 375F (just below boiling) to cook meats and vegetables that you will use.

Fondue as a meal: how much cheese fondue you need per person

Expect each person to eat around 7 oz. of cheese fondue. Are you serving very big eaters? Then you can easily expect them each to consume around 8.82 oz.

A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun).

Why is my cheese fondue rubbery? ›

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

Bring the oil to a low simmer in the fondue pot. Season meat with salt and pepper and pierce it with the fondue spears. Carefully place the steak pieces into the fondue pot and cook until browned–about 5-7 minutes. Remove from pot and season again with salt and pepper if desired.

Sauteed artichoke hearts, as well as almost any mushroom (crimini, shiitake, oyster, or sliced portobellos) are delicious additions to the tray of fondue dippers. And if you need something quick that can be served raw, try celery, fennel spears, carrots, and cherry tomatoes.

Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done.

The classic is a cheese fondue, usually made with Emmenthaler and Gruyere cheese. I like to have for dunking some selection of: bread, boiled potatoes in large chunks, par-cooked broccoli and/or cauliflower, apples (sliced or cubed)- pretty much anything that would taste great enveloped in melted cheese!

Plan on cooking, steaming and blanching veggies and potatoes an hour or so before the party. Don't serve damp veggies. Cheese fondue won't stick to damp veggies, so make sure they're dry before serving. There's nothing sadder than watching fondue slide right off your broccoli and back into the pot.

Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois. Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz.