19 Fondue Recipes for Hot Date Nights (2024)

FAQs

What is the best meat for fondue? ›

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.

Plan around 200 g (7 oz) of meat per person: in cubes for Bourguignonne fondue, and thinly sliced or even stuffed with cheese for a Chinese hot pot.

Indeed, combination-cheese fondues are more common than single-variety: the Valaisan fondue, on the extremely comprehensive Cheeses from Switzerland site calls for raclette and emmental; both cheeses melt extremely well, but lack the savoury, umami notes of gruyère, which is the mainstay of other recipes.

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.

When you fondue red meat, you typically only cook it for 30 to 60 seconds. Cuts of meat that require braising or roasting will be tough and sinewy if you use them for fondue. Cut up the meat you will fondue into bite-sized pieces. Marinate the meat pieces if you would like to give them more flavor.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

The recommended non-alcoholic beverage is hot tea. Many Swiss believe, and indeed insist, that it is crucial to avoid drinking cold beverages with fondue, as they are thought to cause the cheese to coagulate in the stomach and potentially cause very uncomfortable digestive distress.

How many fondue pots do I need for 8 people? ›

Three Fondue Pots Are Best, But Two Will Do

For instance, if you want to offer cheese, simmering broth and chocolate, it's nice to have a pot for each one, serving them all at the same time.

But you could easily make cheese fondue the main meal, if you were to serve a great green salad and perhaps something like chicken wings on the side! If you only have one fondue set (I recommend that it be one for an oil/meat fondue) you can still make a cheese fondue.

Accompaniments often include potatoes, cornichon, and pickled pearl onions. Accompanying beverages are white wine, tea, and occasionally a glass of kirsch. Although locals consider fondue a main course, you'll be able to enjoy it as an entree or an appetizer as you dine in the Swiss Alps.