Bonaparte Fondue

Bonaparte Fondue

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"Mixed with mushrooms and apple cider, this earthy and rich fondue will warm everyone right up. Serve with a sufficient quantity of blanched asparagus tips, bread cubes, and tiny new potatoes, cooked and halved for dipping."
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20 m servings 576 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 949 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
  2. In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.
  3. In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
  4. Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.
  5. Serve in a fondue pot with the bread and vegetables for dipping.


  • Tip:
  • It's easier to peel the cheese if the rind is firm. Place the whole cheese in the freezer for 90 minutes, then remove the rind with a sharp knife.



Thank heaven, It's GLUTEN FREE!! Leave out serving the bread unless it's GF bread.

I made this for Easter and it was an overall hit, but next time I'll make a few changes. First I'll use only 1/2oz of mushrooms, but keep the soaking water the same. There were just too many b...

It was amazing, though the Bonapart cheese needed a little more time in the freezer. LOVED IT! Amazing! My boyfriend and I do it from time to time and we enjoy it a lot!

The most challenging aspect of this recipe is finding the Bonaparte cheese. After spending most of my day going from store to store, I gave up and used Camambret. I followed the recipe except ...

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