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Swiss Cheese Fondue

Swiss Cheese Fondue

  • Cook

    25 m
  • Ready In

    25 m
Campbell's Kitchen

Campbell's Kitchen

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Duckball
28

Duckball

12/7/2008

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 (between the broth, wine, and lemon juice) that the cheese (and I used both regular Swiss AND some Emmentaler to class it up) just formed one big lump in the liquid. I've made fondue before, and I understand that adding lemon juice can reduce clumpiness, but this wasn't just clumpiness. It was a lump of cheese in a pool. Taste-wise: 3 stars. Fondue-ability: 1 star. There are better recipes out there.

Erin
13

Erin

1/6/2010

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!

iris
10

iris

2/9/2009

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.

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