Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
418
Calories
17g
Protein
29g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| 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
- =
- 2 tablespoons butter
- 2 cloves garlic, pressed
- 1/2 teaspoon minced onion
- 3 small tomatoes, seeded and chopped
- 1 1/2 cups dry white wine
- 1 pound Gruyere cheese, shredded
- 1/2 pound Swiss cheese, shredded
- =
Directions
1
In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.
2
Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.
Recipe sourced from
fandom