Swiss Cheese Fondue

Swiss Cheese Fondue

9

"Rich, savory Swiss cheese fondue is made easy with Swanson® Chicken Broth for a classic that will become a favorite at your table."

Ingredients

25 m servings 446 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Blend 1/4 cup broth into cornstarch; set aside.
  2. Rub fondue pot or saucepan with cut sides of garlic; discard garlic. Add remaining 3/4 cup broth and wine to fondue pot. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese, a little at a time, stirring until cheese melts before adding more. Add cornstarch mixture and heat to a boil. Reduce heat and cook for 1 minute.
  3. Season with nutmeg and pepper. Keep warm. Serve with bread cubes for dipping.

Footnotes

  • *Natural aged Swiss cheese should be used in this recipe; we recommend Swiss Emmentaler, Natural Gruyere or Raclette cheese.
  • Tip: Use cut up fresh vegetables for dipping. Recipe may be doubled.
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Reviews

9
  1. 11 Ratings

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Not good. We thought the addition of broth to fondue was a little strange, but the rest of it sounded good...... And the taste WAS pretty good, really. Unfortunately, there was so much liquid (b...

Did not have any white wine on hand so I used extra chicken broth instead. Also, I used chopped garlic and kept it in the cheese the whole time. Dee-lish!

If you are looking for an authentic swiss tasting fondue this one is great. We used half swiss and half gruyere cheese and it came out fantastic.

This turned out really good!! I ran into the clumping problem but when it was brought to a boil, and I just let it sit it, all just came together! Very yummy!

A big hit at last Thanksgiving! I use part-skim cheese so no one dies of a heart attack.

All the cheese was runny and tasted like chicken broth. I just couldnt believe how bad this was. I better go find a new fondue recipe~!

Made it exactly how it calls for and while the taste was excellent, I couldn't find the balance with my fondue pot, so it was either boiling and runny, or stringy and clumpy.

Followed the directions, but it turned out as cheese and broth not an even mixture.

The taste was great, but once we added the corn starch mix, it became one big clump of cheese.