fondue recipes

This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.

Gouda-And-Beer Fondue Bread Bowl

Dijon mustard

Kosher salt

garlic,

apples,

pears,

bread

Gouda cheese, shredded

Swiss Emmentaler cheese, shredded

cornstarch

beer

lemon juice

Gouda-and-Beer Fondue Bread Bowl

GOUDAANDBEER
FONDUE BREAD BOWL
Food Network Kitchen
Food Network
Crusty Bread, Gouda Cheese, Swiss Emmentaler Cheese, Cornstarch, Lager Beer, Lemon
Juice, Dijon Mustard, Kosher Salt, Garlic, Apples, Pears

To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.

Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.

Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.

Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.

Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

It was good, but the beer didn't fully mix with the cheese after 10 minutes, so I ladled out the extra liquid, and used the mixed part, it worked in the bread bowl like fondue for about 5-10 mins but then the cheese started to turn into harder cheese, more like taffy consistency, it was great fun though everyone was trying to steal eachothers large stringy pieces. Very delicious especially the garlicy bread bowl with buttery leftover cheese stuck to it, yum.

Excellent. We served in fondue pot with apples, cauliflower and bread chunks. Salt wasn't needed. We added fresh ground pepper. Serving it in fondue pot kept it warm. Could add chopped chives or scallions for color. Best beer cheese recipe I've tried. 

Flavor was delicious and easy to prepare. I ditched the bread bowl (grocery was out) so minced 1/2 garlic clove and made a paste w kosher salt. Added it to the beer/lemon juice on the stove. Recommend a warmer of some sort otherwise when it cools it solidifies. Might be great as a crostini topper with a pear or apple slice as an alternative. 

WOW! We love this dip and it’s often the centerpiece of my app table along with a fun cheese board and sweet , spiced nuts!!

This was absolutely amazing! I bought pre baked Italian bread from the store and cut into a bowl. Huge hit! I just wanted to dump it all in my mouth ha ha

Question, how long would this be melty enough to dip?  Suitable for a party or more of a dig in and eat situation?  If anyone has made this, I'd appreciate hearing about your experience.  I'd love to ditch the fondue pot.

Shabu Shabu with Dipping Sauces

beef,

shiitake mushrooms, wiped,

green onions,

spinach,

tofu,

bamboo shoots, whole, washed, cut into 1/4-inch slices

Basic Dashi, recipe follows, or light beef stock

Dipping Sauces, recipes follow

water

giant kelp, (kombu)

bonito flakes

basic dashi

soy sauce

mirin

White vinegar

white sesame seeds

dashi

sugar

sake

Cayenne pepper

Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter. 

Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.

Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil. 

Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts

Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.

Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.

Chocolate Fondue

heavy cream

chocolate

vanilla extract

brandy

Strawberries, bananas, pineapple, brownies, marshmallows, cookies

Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy. 

Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.

So easy to make and very delicious! Next time we will just make 1/2 the recipe. It made a lot of chocolate! Keeps well in the fridge for rehearing though. 

This literally made hot chocolate instead of fondue. Use like 1/3 of the suggested cream. 

This recipe has WAY too much cream!  2 cups to a pound of chocolate yielded a yummy cocoa. Cut cream to 3/4 cup. Don’t know how anyone could have used this as fondue dip as written. 

Absolutely delicious and super easy. Kids and hubby enjoyed it too! Thanks 

Easy and awesome!!  We used 1/2 milk chocolate and 1/2 dark chocolate chips. We used Grand Marnier instead of brandy.  This was the best fondue we've made.  It went sooo well with strawberries and angel food cake.  Our guests were all in chocolate heaven.  We'll use this recipe from now on for our fondue.

This is a great, quick recipe that still tastes wonderful. We usually do fondue on holidays and special family nights, and I'm always a bit pressed for time. This recipe cooks up so fast, and I can do it mostly straight out of the pantry. I do substitute half and half for the whipping cream unless I really want to splurge!

The outcome is a very rich and smooth. We cut the recipe in half because it seemed like a lot for the two of us and even then we had a TON left over. We decided that cutting it in half for four people would still yeild left over chocolate. I also found that it was almost too rich, I may do half milk chocolate and half semi-sweet chocolate. Overall it is a great base recipe to make adjustments and improve upon.

this was good we had a dinner party it was a hit

It wasa bit much for just me and my husband. My children are both five and did not eat much but enjoyed the dipping part. So, next time we would most likely cut the recipe in half. Also, we added 1 tsp of cherry brandy instead of the Tbsp of brandy called for and I am glad because my husband could taste it right away. We do not like the taste of alcohol and it was just enough. Very good recipe!

This recipe is sponsored by Lea & Perrins ® Worcestershire. Creamy Cheddar is a welcome addition to the traditional Gruyere in this easy entertaining favorite. Adding the cheese in small batches and stirring well between each produces a smooth and silky dip perfect for sausage, bread and fruit -- or whatever bite-size morsels you like.

Cheddar and Hard Cider Fondue

hard cider

chicken broth

Worcestershire sauce,

Gruyere, grated

cayenne pepper

Bourbon, whiskey or apple jack, optional

chicken and apple sausages, chorizo, mushrooms

For the fondue: Heat the cider, chicken broth, Worcestershire sauce and garlic in a medium pot over medium heat and simmer until the liquid has reduced by half (about 1 cup/8 ounces), about 15 minutes.

Toss the Cheddar and Gruyere in a medium bowl. Sift the cornstarch over the cheese and toss to coat lightly.

Use a wooden spoon to sprinkle some of the cheese mixture into the cider mixture and stir to incorporate it. Continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in the cayenne, a pinch of salt and Bourbon, if using.

Transfer the mixture to a fondue pot or double boiler and serve with desired dippers.

I have made this recipe about 20 times and it’s always great.

This was a disaster. It had a raunchy puke smell. I added everything pretty much at the same time, don't know if that made a difference. 

Excellent flavor but way too much liquid!  I even cut back on the liquid due to other reviews and still had to add an additional 4 ounces of cheddar, which was all I had.  So, the Guyere kind of got lost in the "cheddar" but was outstanding nonetheless.  Next time, I think I will simmer off half the liquid to intensify the flavor and go from there.  The hard cider added a sweetness to it and the lovely layers of cheese flavor and the dash of whiskey made it so delicious!  Will definitely be making this again.

AMAZING!!  Had this tonight with sausages, bread cubes, and fresh veggies.  Our family of 6 (with 4 kids 7 and under loved it!  Probably the best fondue recipe I have had lately.  Not a really strong alcohol taste, which was nice!  This recipe is a keeper. =

I made this fondue tonight and my husband and I really liked the flavor. I served it with mini sausages, french bread, and roasted mushrooms. However, like others have observed I also found the fondue to be a bit soupy. (And I followed the recipe as is. So I added in an extra ounce of cheese sprinkled with a little more corn starch. That did the trick....the fondue was perfectly thickened. Next time I may just add less hard cider, instead of adding more cheese. Maybe 8 oz of hard cider (instead of 12 oz would do the trick.

I tried this out and it had an amazing flavor. Sadly the thickness is awful. It is super soupy. I didnt have any extra cheese when I made it so I may try it again with double the cheese. 

Made this on Halloween, it was delicious and a perfect fall fondue, great for entertaining and bringing the family together. consistancy was a bit thinner than my linking so i suggest to use less apple cider or chicken broth. Still the flavor was great! we loved it!

Could you use a small crock pot instead of a fondue pot?

This was a huge hit at our party.  I didn't have hard cider so I substituted regular apple cider.  Great flavor and texture was perfect.  Will definitely make this again!

Tyler Florence's classic Cheese Fondue recipe is super easy. With a mix of Swiss and Gruyere cheese as the base, it'll be perfectly creamy; serve with chunks of bread, apples and vegetables for a party favorite.

Cheese Fondue

Swiss cheese, shredded

Gruyere cheese, shredded

garlic clove,

dry white wine

cherry brandy,

dry mustard

nutmeg

Assorted dippers

How to Make Easy Cheese Fondue at Home | Cheese Fondue

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

The best and easiest recipe for fondue. Highly recommend it. 

This is an excellent recipe. Makes a light dinner for my family of 3.

delicious - go super slow with the cheese and it will be perfect!

https://www.foodnetwork.com/videos/tylers-cheese-fondue-0208135

Tyler Florence saves date night with his easy Cheese Fondue.

Tyler's Cheese Fondue

Queso Fundido

white wine

mozzarella cheese, grated

Monterey Jack, grated

goat cheese

poblano peppers, roasted, peeled, seeded and finely chopped

chorizo,

Salt and pepper

Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

Well i was really looking forward to this Fundido! I made the recipe exactly as it was stated except I made a double recipe as i had quite a few people over for the 4th. Everything came together perfectly and I had no problems w/ the cheese separating. My issue was with how grainy the goat chessee made it. I would have liked a little more heat and intense flavor as well. Next time I will try making it as a cheese sauce starting with a roux and then use all the same ingredients but using less of the goat cheese. 

5 star taste - my guests loved it.  I had the same issues with the cheese and wine separating.  We ended up adding a lot more cheese so that it was not too soupy along with some cornstarch - eventually ended up fine.  Next time I'd toss all the grated cheese with some corstarch prior to adding to the wine like many "fondue" recipes called for.  The roasted pepper and garlic add great flavor along with the onion.  I didn't have chorizo on-hand but used spicy Italian sausage and added Mexican seasoning, a dash of cayenne and some chili powder.

I wish I had read the reviews before trying this, but I have several Bobby Flay cookbooks and usually love his recipes.  It just looked like a no-brainer.  I made it for a party, so I quadrupled the recipe.  I prepped all the ingredients the night before and assembled it on the morning of the party.  It turned into a giant curdled mess.  I ended up throwing the entire thing in the garbage (6 lbs of cheese!) and sent my husband out for cheese dip in jars!  Awful!

I just took a Food Network cooking class, and this is one of the recipes we were given to prepare. My first batch (after all the time spent roasting  the veggies and trying to do it just right) totally separated. The chef then put another batch together himself, which ALSO separated. Then he tried yet ANOTHER batch...same result. He felt like it was the cheese choice and said goat cheese is like ricotta and will stay grainy. Emeril has a fabulous recipe for queso and I've never had problems with that one. It was a shame that Chef didn't try the recipe before giving it to us!!

This is how you do it, keep it simple, no need for all the flare! Besides, who ever heard of old timey mexicans cooking with wine? That's getting into Italian type of foods.  Oaxacan cheese Butter  melt the butter put cheese in pan, cook until it is melted...  Get some chorizo, I like it a little greasy to add some flavor... put melted cheesy in a dish with chorizo on top... get some chin torillas. Why do people add too much to these dishes? They are good without all the extras!

This was wonderful - I catered a wedding for my friend and I did this queso fundido - I did change it up a bit but keep true to all the ingredients except the chorizo. I just used spicy italian sausage because I didn't want red. It went over great!!!!!  I'm making tonight for the monthly girls night out!!

This always makes a wonderful fondue. Take the extra time to roast the peppers and garlic. It is well worth it.

I followed the recipe to a "T" and was very disappointed - the cheese never separated and melted completely. Ended up looking like a brick. Will go for something more simple in the future.

Yummy recipe.  At first it doesn't seem like the wine and mozzerella, and jack cheese are going to work.  As soon as you add the goat cheese and rest of ingredients, it all pulls together.  In the future, I am going to reduce the goat cheese, and increase the chorizo.  It was a little to strong on the goat cheese.  This recipe makes alot of dip!  Tasted great with jicama sticks.

mozzarella, grated

Monterey jack, grated

Flour tortillas,

Blue corn tortilla chips,

Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

This recipe is pretty much worthless. Please do not even try it. It was a complete waste of time and good money on good ingredients that went into the trash. Save yourself some time and just drop a $20 bill in the trash if you just insist on trying this one. There is no way that this recipe is correct. It cannot be made with the ingredients and method as documented here. It stinks!

I made this recipe and after reading the reviews I forged on hoping for the best. I have to say that although this it had good flavor the reviews were right the Caso never came together. The wine rose to the top and the cheese was clumpy like cottage cheese. I won't be making this one again. 

I wish I would have read the reviews before making this recipe.  What. A. Mess.   I'm sure Bobby Flay can make this like no other at Mesa Grill.   This recipe turned my house into MESSY GRILL.   I agree with the others that wrote about this recipe.  For one it was not flavorful.. at all..  second.. I followed the recipe as follows.. third.. it was just a big goopy mess.  I don't know what went wrong....but it went STRAIGHT in the garbage.  

I am not sure why this recipe is different than the one on Bobby Flay's own site, but it is. I am giving this 5 stars because I made his recipe from here from his actual website. It is "Queso Fundido with Roasted Poblano Vinaigrette" which you can search for. It is truly outstanding and I wanted people to know that there is an awesome queso recipe out there by him. Btw, the Poblano vinaigrette is wonderful as well. A friend made this for us a few years ago and I wanted to make it so I looked up the recipe. I found this one and was shocked after seeing the reviews. I did a bit more searching and found the one I had had a while back.

I agree with the others, it was a mess.  Why can't he ever just get that simple is better sometimes, he always has to put some weird ingredient in his recipes.

DO NOT MAKE THIS RECIPE! It does not work. You will get a giant congealed mess in your pot with the wine floating on top. There is something missing from the recipe or it's jut plane wrong. It won't make anything resembling a queso or a fundido. I followed this recipe EXACTLY, and it failed miserably. Follow any other recipe but this one.

I recently went to Bobby Flay's Mesa Grill and I am sooooo glad I didn't listen to the reviews on this one. Everything was amazing especially the queso fundido. If you haven’t been to the Mesa Grill you are missing out. My complaint is it wasn’t enough or maybe we were just being pigs! I'm going to make it this weekend. Wish me luck!!!

We went to a Food Network sponsored cooking class, and I was given this recipe to prepare. After all the effort of preparing it, it turned into a curdled, separated mess! Then our Chef tried making another batch, without the peppers and chorizo since we had already used it...he thought we maybe had the heat too high....NOPE, still didn't blend at all. THEN, as we were all eating the things we had made, Chef was still in the kitchen trying again...I think by that time, it was a personal challenge! Still nasty. He had apparently not tried the recipe, just pulled it from the list, and he said goat cheese has the same texture as ricotta and will never become smooth. That said, stay away from this one...too many other good queso recipes out there...Emeril has one that rocks!!

I consider myself a good cook but when I tried putting this together, it ended up as one glob of cheese.  The mozzarrella never fully melted and the goat cheese was overpowering.  We tried eating it anyway and found that for as many ingredients as there was in the dish, it just wasn't that flavorful.  I have made other queso fundidos without this many ingredients that had better flavor and results.  Surprisingly disappointing being that it was a Bobby Flay recipe, we thought it would be so much better.  

gruyere cheese, shredded (about 4 cups)

sharp cheddar cheese, shredded (about 1 cup)

all-purpose flour

dijon mustard

nutmeg (optional)

Assorted dippers,

Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.

Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.

Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.

Take a trip down nostalgia lane with these easy and delicious fondue recipes. From cheese to chocolate and even caramel, they're are too good to miss.

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Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious recipe in 30 minutes or less!

This easy Swiss Cheese Fondue recipe from The Melting Pot is velvety smooth and full of rich flavors from Gruyère, white wine, cracked black pepper and nutmeg.

Swiss Cheese Fondue

cheese

Gruyère Cru cheese

Tablespoons all-purpose flour

Tablespoon finely chopped garlic

Kirschwasser (cherry flavored liqueur)

black pepper

bread,

Granny Smith apple, sliced

Shred the cheese and toss with the flour...

Shred the cheese and toss with the flour in a large bowl. Set aside.

Using a double boiler or fondue pot over...

Using a double boiler or fondue pot over medium heat, add the white wine, lemon juice and finely diced garlic. Heat for 1-2 minutes.

Add half of the cheese to the pot...

Add half of the cheese to the pot and whish until melted and smooth.

Add the remaining cheese and whisk until melted...

Add the remaining cheese and whisk until melted and well combined.

Using a spatula, pull the cheese from the...

Using a spatula, pull the cheese from the edge and add the Kirschwasser to the side of the pot. Cook for 1-2 minutes until the alcohol has a chance to cook off a little bit.

Whisk in the black pepper and nutmeg and...

Whisk in the black pepper and nutmeg and serve with cubed bread and apples.

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Top 12 fondue recipes recipes from across the web

The most viewed fondue recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gouda-And-Beer Fondue Bread Bowl

Shabu Shabu with Dipping Sauces

Chocolate Fondue

Cheddar and Hard Cider Fondue

Cheese Fondue

Queso Fundido

Queso Fundido

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The most viewed fondue recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine