Bonaparte Fondue

Bonaparte Fondue

Alexis de Portneuf 0

"Mixed with mushrooms and apple cider, this earthy and rich fondue will warm everyone right up. Serve with a sufficient quantity of blanched asparagus tips, bread cubes, and tiny new potatoes, cooked and halved for dipping."

Ingredients 20 m {{adjustedServings}} servings 576 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 949 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
  2. In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.
  3. In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
  4. Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.
  5. Serve in a fondue pot with the bread and vegetables for dipping.
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  • Tip:
  • It's easier to peel the cheese if the rind is firm. Place the whole cheese in the freezer for 90 minutes, then remove the rind with a sharp knife.
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Reviews 4

  1. 5 Ratings

B. R.

Thank heaven, It's GLUTEN FREE!! Leave out serving the bread unless it's GF bread.


I made this for Easter and it was an overall hit, but next time I'll make a few changes. First I'll use only 1/2oz of mushrooms, but keep the soaking water the same. There were just too many bits in the dip. I used an inexpensive Pinot Grigio (Barefoot) since apple cider isn't in season. I couldn't find Bonaparte Cheese anywhere, but the "Cheese Guy" at Whole Foods recommended Auguste Lepetit Brie as a substitute. I will warn you that the brie has a strong sour smell and I thought it was bad, but the "guy" said it was supposed to be one of those stinky cheeses. When I tried a bit before mixing it into the fondu, it was Super yummy. The cheese is so soft though you can't mix it with the wine. I also cut off the rind, but next time I'll probably just leave it on. Finally, I would recommend saving out 1/4 cup of wine and combine that with cornstarch and mixing it in after the cheese is melted to thicken it up.

Alexandra Domingue

It was amazing, though the Bonapart cheese needed a little more time in the freezer. LOVED IT! Amazing! My boyfriend and I do it from time to time and we enjoy it a lot!