READY IN 25 mins

Swiss Cheese Fondue

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"Rich, savory Swiss cheese fondue is made easy with Swanson® Chicken Broth for a classic that will become a favorite at your table." — Campbell's Kitchen

Directions

Blend 1/4 cup broth into cornstarch; set aside.
Rub fondue pot or saucepan with cut sides of garlic; discard garlic. Add remaining 3/4 cup broth and wine to fondue pot. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese, a little at a time, stirring until cheese melts before adding more. Add cornstarch mixture and heat to a boil. Reduce heat and cook for 1 minute.
Season with nutmeg and pepper. Keep warm. Serve with bread cubes for dipping.

Kitchen-Friendly View

COOK 25 mins
READY IN 25 mins

Footnotes

*Natural aged Swiss cheese should be used in this recipe; we recommend Swiss Emmentaler, Natural Gruyere or Raclette cheese.
Tip: Use cut up fresh vegetables for dipping. Recipe may be doubled.

Reviews More Reviews

Most Helpful Positive Review

Jan 06, 2010

Did not have any white wine on hand so I used extra chicken broth instead. Also, I used chopped garlic and kept it in the cheese the whole time. Dee-lish!

—Erin

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Most Helpful Critical Review

Dec 07, 2008

Not good. We thought the addition of broth to fondue was a little strange, but the rest of it sounded good...... And the taste WAS pretty good, really. Unfortunately, there was so much liquid (between the broth, wine, and lemon juice) that the cheese (and I used both regular Swiss AND some Emmentaler to class it up) just formed one big lump in the liquid. I've made fondue before, and I understand that adding lemon juice can reduce clumpiness, but this wasn't just clumpiness. It was a lump of cheese in a pool. Taste-wise: 3 stars. Fondue-ability: 1 star. There are better recipes out there.

—Duckball

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10 Ratings

Feb 09, 2009

If you are looking for an authentic swiss tasting fondue this one is great. We used half swiss and half gruyere cheese and it came out fantastic.

—iris

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Jan 03, 2011

This turned out really good!! I ran into the clumping problem but when it was brought to a boil, and I just let it sit it, all just came together! Very yummy!

—Judy

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Feb 02, 2011

All the cheese was runny and tasted like chicken broth. I just couldnt believe how bad this was. I better go find a new fondue recipe~!

—Piggyluver~!

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Oct 19, 2010

A big hit at last Thanksgiving! I use part-skim cheese so no one dies of a heart attack.

—Candleraymond

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Jan 02, 2010

Made it exactly how it calls for and while the taste was excellent, I couldn't find the balance with my fondue pot, so it was either boiling and runny, or stringy and clumpy.

—BeckyB

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Sep 12, 2011

Followed the directions, but it turned out as cheese and broth not an even mixture.

—bethanyg153

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Nutrition

Calories
446 kcal
22%

Carbohydrates
33.1 g
11%

Cholesterol
70 mg
23%

Fat
21.8 g
33%

Fiber
1.2 g
5%

Protein
25.9 g
52%

Sodium
611 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Swiss Cheese Fondue

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 446
Calories from Fat: 196

% Daily Value *
Total Fat 21.8g 33 %
Saturated Fat 13.5g 68 %
Cholesterol 70mg 23 %
Sodium 611mg 24 %
** Potassium 140mg 4 %
Total Carbohydrates 33.1g 11 %
Dietary Fiber 1.2g 5 %
Protein 25.9g 52 %
Sugars 2.7g
** Vitamin A 12 %
** Vitamin C 2 %
** Calcium 77 %
** Iron 20 %
** Thiamin 26 %
** Niacin 59 %
** Vitamin B6 8 %
** Magnesium 16 %
** Folate 42 %

* 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.