• Saturday, October 31, 2020

Fondue Recipes

Fondue – Cheese and White Wine
May 13, 2014

6 oz bacon, small dice
4 shallots, small dice (approximately 1/2 cup)
8 oz Gruyere, shredded
8 oz Fontina, shredded
8 oz Brie, rind removed, cut into small pieces
2 tbsp cornstarch
3 cups dry white wine (such as Pinot Grigio or a Sauvignon Blanc)
ground white pepper to taste
1 loaf of crusty French bread or Focaccia cut into cubes
assorted blanched vegetables such as broccoli, cauliflower or zucchini slices


Equipment needed
3- or 4-quart saucepan
box grater
1 slotted spoon
1 large bowl
fondue pot


Fondue, which is French for “to melt,” was a 1970s food fad that quickly faded. Regardless, this time-honored dish is the perfect way to indulge in melted cheese and wine, all in the same pot.

Using a box grater, shred the Gruyere and Fontina cheeses into a large bowl. Add the small pieces of Brie cheese. Sprinkle the cheese with the cornstarch and gently mix the three cheeses, set aside.

In a saucepan on medium-high heat, add bacon and cook until crisp. Remove with a slotted spoon and set aside. To the same saucepan, add the shallots and cook until golden brown about 4–5 minutes. When shallots are golden brown, add the 3 cups of white wine and bring to a boil. Reduce heat to medium and gently add about 1/4 of the cheese mixture. Gently stir the cheese as it melts in the wine. Continue to add the cheese mixture until all the cheese has melted. Stir in the cooked bacon and season to taste with white pepper. Transfer to a fondue pot. Serve with the bread and assorted vegetables.


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