Cheese Fondue, American Style
Submitted by fatso
Sharp cheddar cheese fondue made with cream of cheddar soup, garlic, and a splash of kirsch. Serve with crusty bread, meats, and fresh veggies for a crowd-pleasing party dip.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minThis is the American take on fondue: big, bold, and unapologetically cheesy.
Sharp cheddar and cream of cheddar soup melt together into a thick, garlicky pot of golden goodness that’s built for a party.
Load up the table with dippers like crusty French bread, shrimp, ham, smoky sausages, broccoli, cauliflower, cherry tomatoes, and whatever else you’ve got in the fridge.
Light some candles, pour the champagne, and let everyone gather around the bubbling pot with fondue forks in hand.
Kitchen Tips
- Use freshly pressed garlic for the most punch
- Grate the cheddar yourself since pre-shredded cheese has anti-caking agents that can make the fondue grainy
- Keep vegetables slightly underdone so they hold onto the fondue fork without falling into the pot
- If the fondue gets too thick, thin it with a splash of warm milk or beer
Variations
- Swap cheddar soup for nacho cheese soup and add chopped jalapeños for a Tex-Mex kick
- Stir in a tablespoon of Dijon mustard for tangy depth
- Go all-veggie with roasted root vegetables and pretzel bites for dipping
Ingredients
Directions
Heat cheese soup in fondue pot or heavy skillet on low.
Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tablespoons flour to a small amount of cold milk, stir until smooth, and slowly add to pot while stirring.
FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350℉ (180℃) for about 10 minutes, then cut it into bite sized pieces.
It’s best when crusty.
MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these).
Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked .
do not overcook, or else the pieces will slip off the fondue fork and get “lost” in the pot.
or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes.
VARIATION: Instead of cheddar cheese soup use Campbell’s Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalapeno peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it’s always a hit!) on a cold fall day for lunch, or a freezing winter’s night, or warm their hearts during a gentle spring rain.
Best if served accompanied by champagne or wine.
Best mood is created if candles are lit and a fire is blazing in the fireplace.
Sit fondue pot with fondue in the middle of the table, pot on low heat.
Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth.
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