Traditional Swiss fondue is so easy 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 cheeses. 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 nice kick. Enjoy with your favorite bread, boiled baby potatoes, cornichons, and pickled onions.
Ingredients
- ½ cups shredded Gruyère cheese: 2 piece
- ½ cups shredded Emmental cheese: 2 piece
- cornstarch: 2 Tbsp
- clove garlic: 1 piece (halved)
- ½ cups dry white wine: 1 piece
- French bread: 1 piece (8 inch, cubed)
- baby potatoes: 1 pound (cooked)
- cornichons: 1 cup
- pickled pearl onions: 1 cup
Metric Conversion
Stages of cooking
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Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
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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. Recipe Tip If your fondue is too thick, add additional wine, 2 tablespoons at a time, until desired consistency is reached.
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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.
