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Cheese Fondue with Fennel & Tomatoes

  • 30 m
  • 30 m
Laura Werlin
“The alpine cheeses in this healthy cheese fondue recipe by Laura Werlin are known for melting smoothly, which is key in a fondue. Adding vegetables brings texture and bonus nutrition, while complementing the buttery nuttiness of each cheese. To serve 12, plan to offer 6 cups of cut-up vegetables for dipping, such as steamed broccoli and cauliflower florets or strips of raw fennel and red bell pepper.”


    • 1½ tablespoons extra-virgin olive oil
    • 2 cups diced fennel
    • 1 cup diced onion
    • 1 (14 ounce) can no-salt-added diced tomatoes, drained well
    • ¼ teaspoon salt
    • Freshly ground pepper to taste
    • 10 ounces Emmentaler or Swiss cheese, shredded (3½ cups)
    • 6 ounces Comté or Gruyère cheese, shredded (2 cups)
    • 2 tablespoons all-purpose flour, plus more as needed
    • 1 teaspoon fennel seeds, gently crushed
    • ¼ teaspoon cayenne pepper
    • 1¼ cups light, fruity white wine, such as dry Riesling


  • 1 Fill a fondue pot (or small slow cooker) with very hot water and set aside to warm.
  • 2 Heat oil in a large skillet over medium heat. Add fennel and onion and cook, stirring often, until translucent, 8 to 10 minutes. Add tomatoes, salt and pepper; cook, stirring occasionally, until any liquid evaporates, 2 to 4 minutes. Remove from heat.
  • 3 Combine both cheeses, flour, fennel seeds and cayenne in a medium bowl.
  • 4 Heat wine in a medium heavy-bottomed saucepan over medium heat until hot, but not boiling. Add the cheese mixture a handful at a time, stirring until melted before adding more. Remove from heat and stir in the vegetable mixture.
  • 5 Drain and dry the fondue pot (or slow cooker). Pour in the fondue and keep warm over a low flame (or on the warm setting) to serve. Stir in a teaspoon or two of flour if your fondue starts to separate.
  • Equipment: Fondue pot or small slow cooker
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