Fondue 3-Ways


Recipe Intro From itsleesa__

Fondue is a family-friendly dish that deserves to be enjoyed during the holiday season. This trio of fondue recipes has something for everyone – we start things off with a classic base, then take things up a notch. Read on to learn how we're making Blue Cheese Fondue, Beer Cheese Fondue, and French Onion Fondue.

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  • Recipe Card

Recipe Card

For the Fondue Base


Make the Fondue Base


  • Step 1

    Slice the garlic clove in half, and spread the cut edges all over the inside of a small, heavy-bottomed saucepan. Add wine and bring to a simmer over medium-high heat.

  • Step 2

    In a large bowl, toss the cheeses with the cornstarch. One handful at a time, add the cheese mixture to the simmering wine. Stir to incorporate. Reduce heat to medium and stir constantly until cheese is completely melted. Season with salt and pepper.

  • Step 3

    Serve with rustic bread, fresh or blanched vegetables, dried fruit, grapes, pretzels, and other accompaniments of your choice. See below for variations.

Blue Cheese Fondue


To make Blue Cheese Fondue

  • Step 1

    Add crumbled Société® Roquefort into the base mixture. Let simmer on low heat, stirring frequently until the blue cheese crumbles dissolve and consistency is smooth.

Beer Cheese Fondue


  • 3/4 cup light to mdedium-bodied beer (such as kölsch, pale ale, or an amber lager), in lieu of wine
  • 1 (8 ounce) block McLelland® Scottish Vintage Cheddar, in lieu of Black Diamond® Cheddar
  • Torn rustic bread, for serving
  • Homemade pretzels, for serving
  • Blanched broccoli, for serving

To make Beer Cheese Fondue

French Onion Fondue


  • 1 sweet onion, sliced
  • 1 tablespoon butter
  • Fresh thyme, for serving
  • Warm sourdough, for serving
  • Roasted potatoes, for serving
  • Sautéed mushrooms, for serving

To make French Onion Fondue

  • Step 1

    Add butter to a skillet and bring to low heat. Once melted, add the onions and turn to medium heat. Cook until deeply golden, at least 25 minutes. Once the onions are caramelized, set aside to cool.

  • Step 2

    Reserve a spoonful of caramelized onions for garnish, and stir the remaining onions into the fondue. Garnish with fresh thyme and serve.