Cheese Fondue

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4.82 from 16 votes

This simple cheese fondue is gooey perfection and is made in minutes. It's a showstopper dip to share, or not!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: French

Servings:

Author: Lil' Luna

Ingredients

4 teaspoons cornstarch, divided
1 tablespoon milk
⅔ cup chicken broth
1½ cup Gruyere cheese, shredded
1½ cup white cheddar cheese, shredded
1½ teaspoons lemon juice, freshly squeezed
⅛ teaspoon garlic powder
⅛ teaspoon dried oregano
⅛ teaspoon Worcestershire Sauce

Instructions

In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon milk and set aside.
In a medium bowl add the cheeses and remaining cornstarch, toss and set aside.
Add the ⅔ cup chicken broth to a skillet. Over medium heat, cook until bubbles form around the sides of pan. Stir in the lemon juice.
Reduce heat to medium-low. Add only a handful of cheese mixture and stir in a figure-eight pattern until the cheese has melted. Add another handful of cheese and stir in the same manner. Repeat until all of the cheese has been added.
Stir in the garlic powder, oregano, and Worcestershire sauce. Gradually stir in the cornstarch mixture.
Continue cooking and stirring until the mixture has thickened and is smooth. Keep warm.
Serve with cubed french bread. Miniature smoked sausages, dill pickles, and pretzels all taste great as well.

Video

Notes

Keeping fondue warm. The easiest way to keep fondue warm for dipping is to have a fondue pot. Use either an electric pot or a ceramic pot that is kept warm with a fire heat source. A small crock pot also works.

STORE. Make the best fondue recipe a day in advance and keep it covered in the refrigerator. Store leftovers in an airtight container in the fridge for 1-2 days.

To reheat. Use a double boiler because a double broiler won't overheat or burn the cheese. Or use a pan on the stove or the microwave. Add a splash of milk and a bit of salt to help revive it. Simmer the cheese over low heat and stir constantly.

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