Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 clove garlic, halved crosswise
- 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
- 1 tablespoon cornstarch
- 2 teaspoons kirsch
- 1/2 lb emmenthaler cheese, coarsely grated (2 cups)
- 1/2 lb gruyere, coarsely grated (2 cups)
- ==
Directions
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
Stir cornstarch mixture again and stir into fondue.
Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.