160 fondue french Recipes

condensed cheddar cheese soup, undiluted, carton (8 oz) french onion dip, shredded cheddar cheese, french bread, cubed or assorted fresh vegetables

sugar, whole milk, eggs, unsalted butter, melted, divided, cinnamon, french bread, cut into 1-inch cubes, apricot jam, orange juice

bay leaves, garlic cloves, minced (i use 4-5), dried parsley, fresh ground pepper, nonfat beef broth (i use campbell s sodium reduced- fat-free broth), dry white wine or 1 cup water, water, french onion soup mix, heinz seafood sauce

chicken broth, cornstarch, garlic clove, halved, dry white wine, lemon juice, swiss cheese, shredded and at room temperature, ground nutmeg, ground black pepper , to taste, french bread, cubed

french bread, cubed, chopped onion, butter, minced garlic, beer or nonalcoholic, shredded cheddar cheese, king arthur unbleached all-purpose flour, half-and-half cream

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

unsalted butter, chopped fresh thyme leaves, minced garlic, heavy cream, cambozola blue cheese, crumbled , or other blue cheese, freshly ground black pepper, fondue pot, serve with cubed french bread , vegetables, walnuts, apple wedges, figs, apricots etc.

butter, shallot, diced, granny smith apple, diced, hard cider (woodchuck grammy smith works best), shredded sharp cheddar cheese (more or less for desired thickness ), corn starch, cubed apples (for dipping ) tossed in lemon juice or soda water, cubed loaves french baguette or other crusty bread (for dipping), fondue pot (i use a cuisinart 1, ca. $25)

skinny french baguettes, cut in 1 inch cubes with every cube having a piece of crust on it (french bread), gruyere cheese, emmenthaler cheese, jarlsberg cheese, appenzeller cheese, dry white wine (i use sauvignon blanc or pinot grigio), garlic cloves, peeled, kirschwasser (clear cherry brandy), cornstarch, nutmeg

swiss-style cheese such as jarlsberg or emmenthaler, shredded, gruyere cheese, shredded, cornstarch, garlic clove, peeled , halved crosswise, dry white wine, lemon juice, kirsch (cherry brandy), dry mustard, nutmeg, assorted dippers - cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, cubed french bread (skip for wheat-free version), peeled and chopped apples or pears, special equipment recommended, a fondue pot

butter, chopped sweet onion, garlic cloves, minced, fire-roasted tomatoes, tomato paste, lemon zest, chopped fresh basil, cubed, lightly toasted french bread; cubed , toasted cheese bread; chopped, cooked chicken tenders; meatballs; tortellini

garlic clove, dry white wine, emmenthaler cheese (coarsely grated ), gruyere cheese (grated ), egg yolks, cream, grated nutmeg , to taste, paprika , to taste, french bread , for serving

french bread, cubed, chopped onion, minced garlic, butter, beer or nonalcoholic, shredded cheddar cheese - or other favorite cheese that melts well, all-purpose flour, half-and-half cream

emmentaler or swiss cheese, rind discarded and cut into small cubes, gruyer , rind discarded and grated, cornstarch, unsalted butter, minced shallots, apple cider, water, fresh lemon juice, salt, freshly ground black pepper, crusty french or italian bread, cubed, for dipping, fresh lemon juice, or more if desired, apples slices, for dipping, boiled new potatoes, cubed, for dipping, pear slices, for dipping

cream of cheddar soup, commercial ready-made french onion dip, shredded medium sharp cheddar cheese, dry mustard, cayenne pepper or tabasco, picks or fondue forks for dipping, french bread cut into 1 inch pieces; bread sticks; or pretzels, etc. for dipping.

garlic , split open, shredded swiss cheese (customarily 3/4 cup emmanthaler mixed with 3/4 cup gruyere), flour, dry white wine (for example, neuchatel), kirsch or 3 tbsp very dry sherry, per person, pepper, nutmeg, day-old french bread, cut or torn into 1 1/2 inch squares,preferably with a bit of crust on each piece

light beer, chopped cooked spinach, chopped artichoke hearts, demitasse spoon of minced garlic, shredded cheddar cheese, turns cracked black pepper, cubed bread, french or 3 cups rye meal or 3 cups pumpernickel bread, vegetables , coliflower or 2 cups carrots or 2 cups celery or 2 cups broccoli

condensed cheddar cheese soup, carton french onion dip, shredded cheddar cheese