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Author Notes: Okay, the truth is not only am I a complete sucker for any type of melted cheese, fondue is one of my favorite things in the world for oh so many reasons. It’s one of the first dishes I remember eating with my husband when we first started living together and unearthed our dueling fondue pots in the move. It is one of the easiest recipes that exist. It’s a great way to clean out the cheese drawer in the fridge—or to use the bits and pieces that remain from a cheese platter. It can also be prepped ahead and served at the last minute, which also makes it a good traveler. I’ve tried all kinds of dippers, but always come back to a sturdy sourdough that’s toasted slightly because I like the crunch of the toast in the middle of all that gooey, heavenly cheese. - lorinarlock
- 8 ounces sourdough bâtard
- Kosher salt
- 12 ounces assorted hard cheese, such asGruyere, Manchego, Aged Asiago or Cheddar, grated
- 1 level tablespoon all-purpose flour
- Pinch dry mustard
- Pinch crushed red pepper
- 1 cup dry white wine
- 1 small shallot, minced
- Cut the bread into 1-inch thick slices. Toast in a toaster or under a broiler. Cut into strips or bite-size pieces.
- Combine the cheeses, flour, mustard and pepper in a bowl. Stir until the ingredients are evenly combined. Set aside.
- Fill a fondue pot with hot water. Set aside.
- Put the wine and the shallot in a large saucepan. Bring to a boil and cook for 3 to 5 minutes until the shallot is soft. Add the cheese a handful at a time, stirring until thoroughly melted before adding the next handful.
- Pour the hot water out of the fondue pot. Transfer the cheese mixture to the fondue pot, put a low flame underneath it and serve with the toasted bread.
- Note: If you don’t have a fondue pot, keep the fondue in the saucepan and reheat as necessary if the cheese starts to harden.
- This recipe was entered in the contest for Your Best Fondue
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