19 Fondue Recipes for Hot Date Nights (2024)

FAQs

What foods are good for fondue? ›

Bread, Crackers, and Chips

Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.

There are so many options to choose from for this classic side, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels. Whichever bread you choose, be sure to toast it first slightly so it doesn't fall apart in your fondue.

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Fondue is a quintessential Swiss dish. What Kind of Cheese Do the Swiss Put in Fondue? Swiss cheese fondue is traditionally a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.

The best cheeses for this fondue are Gruyère, Emmentaler, and sharp Cheddar. We tried a couple of different combinations and this recipe was our favorite. The Gruyère gives it a sweet and nutty flavor, the sharp Cheddar makes it tangy, and the Emmentaler blends it all together.

Don't drink anything but these 3 beverages: Sip only white wine, kirsch, or a tisane of herbal tea with your fondue meal.

What do French eat with fondue? ›

This classic recipe from Savoie in the Alps of eastern France makes a delightful start to a dinner, or can be a meal in itself, accompanied by cured meats (prosciutto, bresaola, thinly sliced hard sausage), little boiled potatoes, cornichons (little pickles) and a green salad to lighten things up.

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

This German meat fondue (or fleischfondue) is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer.

Bread is the main accompaniment, although boiled potatoes, charcuterie, and cornichons or other pickles can also be served. Veggies, fruit, and boiled eggs are not traditionally used in Swiss fondue. Take a piece of bread and spear it firmly on your fondue fork so that the crust is on the outside.

Don't drink anything but these 3 beverages: Sip only white wine, kirsch, or a tisane of herbal tea with your fondue meal. According to Swiss lore, any other drink—be it water, juice, or beer—will cause the melted cheese to coagulate and form a giant ball in your stomach, leaving you with debilitating indigestion.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.