Home > Recipes > 15-minute meal recipes > Classic fondue

Classic fondue

By: Jen Bedloe
Former head of food delicious.

Published: 25 Jan 22
Updated: 26 Sep 24

Classic fondue is the original sharing dish. Our gooey fondue is quick and easy to make, the only hard bit is choosing what to accompany it. Happy dipping!

Easy
January 2022

Test kitchen approved

Serves 6
Hands-on time 15 min

Classic fondue is the original sharing dish. Our gooey fondue is quick and easy to make, the only hard bit is choosing what to accompany it. Happy dipping!

Gluten-free recipes

Nutrition: Per serving (fondue only)

Calories: 378kcals
Fat: 25.5g (16.8g saturated)
Protein: 21.7g
Carbohydrates: 2.7g (0.3g sugars)
Fibre: 0g
Salt: 0.9g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 fat garlic clove, halved
200g comté or emmental cheese, grated or cubed
200g gruyère cheese, grated or cubed
150g reblochon cheese (weight with rind removed), cubed
4 tsp cornflour
Freshly grated nutmeg to taste
280ml dry white wine, such as riesling – or try beer
Good splash kirsch

Accompaniments

Sliced salami or saucisson sec
Cornichons and silverskin onions
Baguette, cut into large cubes
Steamed new potatoes
Red and white chicory leaves

Useful (but not essential)

Fondue set

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Rub the cut sides of the garlic over the inside of a fondue pan (or a heavy based pan), then finely chop and put in the pan.
Add the cheeses to the pan with the cornflour and a good grating of nutmeg and black pepper. Gently stir everything together to coat.
Pour in the wine (or beer), then set the pan over a low-medium heat. Stir regularly, taking care not to overheat. Once the cheeses have melted, turn up
the heat slightly and let the mixture just simmer gently. Cook for a few minutes until it’s thick and scoopable.

Turn the heat down to low, stir in the kirsch and check the seasoning. Put the pan in the centre of the table on its lit fondue stand or a heatproof trivet (gently reheat the fondue if it thickens too much as it cools), with the accompaniments in easy reach of everyone.