The Perfect Baguette For Fondue: A Step-By-Step Guide

Fondue is a Swiss dish that is perfect for a get-together or a party. It is a fun, communal activity that involves dipping bread into a pot of warm, gooey cheese. The best bread for fondue is one with a sturdy crust and a soft, chewy interior, and a baguette is an excellent choice. To prepare a baguette for fondue, start by slicing it into bite-sized cubes or pieces. This makes the bread easier to handle and ensures that each piece can be fully coated with cheese. It is best to slice the bread just before serving to prevent it from drying out. You can also lightly toast the bread to give it a slightly crunchy exterior, creating a nice contrast with the creamy fondue. If you want to get creative, you can add herbs or spices to the bread before dipping it into the fondue. For an extra-special touch, bake your own baguettes from scratch!

Cut the baguette in half

When preparing a baguette for fondue, the first step is to cut the baguette in half. This provides a solid base for the rest of the preparation process and ensures that the baguette can be filled or sliced into pieces easily. Here are some detailed instructions and tips for cutting the baguette in half:

Use a Serrated Knife:

When cutting the baguette, it is recommended to use a serrated knife. A serrated knife will help you cut through the crust and the soft interior of the baguette without squishing or tearing it. Choose a knife that is long enough to span the entire length of the baguette for a cleaner cut.

Cut Through the Crust First:

Start by carefully scoring the crust of the baguette along its length. This will help you create a straight cut and provide a guide for the rest of the slicing process. Gently press down on the knife and saw back and forth to cut through the crust without crushing the bread underneath.

Slice Through the Interior:

Once you have cut through the crust, continue slicing through the softer interior of the baguette. Apply gentle pressure and use a smooth, even motion to cut through the bread. Try to maintain the same angle and position as you cut to ensure an even slice.

Avoid Squishing or Tearing:

When cutting the baguette, be careful not to press down too hard or use a jerking motion, as this can squish or tear the soft bread. If the baguette is fresh and has a very soft interior, consider using a gentler touch and slicing with a slower, more controlled motion.

Cut Straight Down:

For the cleanest cut, hold the knife straight down, perpendicular to the baguette. This will help you achieve a straight and even slice. Avoid cutting at an angle, as this can result in an uneven or jagged cut.

Now that you have successfully cut the baguette in half, you can proceed to the next steps of preparing it for fondue, such as hollowing it out to create a pocket or slicing it into bite-sized pieces, depending on your desired fondue presentation and serving style.

Hollow out the middle of the baguette

To prepare a baguette for fondue, you'll want to start by cutting your baguette in half. This will give you two pockets to fill with melted cheese. Using a fork, hollow out the middle of each half, being careful not to puncture the crust. You want to create a nice pocket in the middle of your baguette that can be filled with fondue.

Once you've hollowed out the bread, place the halves on a baking sheet and crisp them in the oven at 350°F for 5-7 minutes. This step will give your baguette a slightly crunchy exterior, providing a nice textural contrast to the creamy fondue. It also helps to ensure that the bread doesn't get soggy from the warm cheese.

If you want to get creative, you can add some extra ingredients to your hollowed-out baguette before filling it with fondue. For example, you could add some chopped ham, caramelized onions, or mushrooms. Just be sure that any add-ins are chopped small enough to fit into the bread pocket.

Now that your baguette is hollowed out and toasted, it's time to fill it with fondue. Carefully pour the hot, smooth cheese mixture into the hollow of the bread. Wrap the baguette in a napkin to hold it all together and to catch any potential drips.

Your hollowed-out baguette fondue is now ready to be enjoyed! This unique presentation ensures that each bite has the perfect ratio of bread to cheese. It's a fun and tasty way to enjoy fondue without the mess of traditional dipping.

Warm the baguette in the oven

Warming the baguette in the oven is an important step in preparing it for fondue. This helps to create a slightly crunchy exterior, providing a nice contrast to the creamy fondue. It also ensures that the bread doesn't get soggy and that it holds up to the thick, rich fondue without falling apart.

To warm the baguette, preheat your oven to 350°F. Cut the baguette in half lengthwise, then place the halves on a baking sheet. Warm them in the oven for a few minutes until they are slightly crispy on the outside but still soft on the inside. Keep an eye on them to prevent them from getting too crispy.

If you are preparing the baguette in advance, it is important to store it properly to keep it fresh. Once sliced, store the baguette halves in an airtight container or a resealable plastic bag at room temperature. Do not refrigerate the bread, as this can dry it out and affect its texture. If you have toasted the bread, let it cool completely before storing it to prevent condensation from making it soggy.

Additionally, if you want to add extra flavour to your fondue experience, you can toss the baguette halves with olive oil and dried herbs or spices before warming them in the oven. This will give your fondue a unique and tasty twist.

Mix the cheese filling

To make the cheese filling for a baguette fondue, you'll need to grate or shred your chosen cheese(s). A good melting cheese is best—Grand Cru is one option, but you can use any cheese that melts smoothly. Gruyere, Emmenthal, and Appenzeller are classic choices for a Swiss fondue, but you could also use fontina, gouda, or cheddar.

Toss the grated cheese with flour or cornstarch to ensure a smooth fondue and prevent clumping. You'll need around two tablespoons of flour or cornstarch for every 12 ounces of cheese.

Once your cheese is prepared, you can start melting it. Add the cheese to a pot with some heated liquid—a combination of white wine and lemon juice is a good option, or you could use chicken or vegetable stock if you'd prefer a non-alcoholic option. Add the cheese a little at a time, stirring continuously until it's fully melted and smooth.

For extra flavour, you can add some brandy, cognac, or cherry brandy to your fondue. You could also add some Dijon mustard and nutmeg.

Add the lemon juice and white wine

Now it's time to add the lemon juice and white wine to your fondue. The acid in the wine will help keep the cheese mixture smooth and gives it an even texture. It's important to use a good-quality, dry white wine for this step, such as a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You'll want to avoid anything too sweet, as it will affect the overall flavour of the fondue.

For a standard fondue recipe, you'll need to add about 1 cup of wine. However, if you're making a larger batch, you may need to add more. It's best to add the wine slowly and stir constantly to ensure a smooth consistency. This step is crucial, as it will impact the final texture of your fondue.

Once you've added the wine, you'll also want to add the lemon juice. The lemon juice will brighten the flavours of the fondue and add a bit of tartness to balance the richness of the cheese. Again, add the lemon juice slowly and stir well to incorporate it into the mixture.

At this stage, you should continue to cook the fondue over medium-low heat, stirring frequently. You don't want to rush this process, as it's important to give the fondue time to develop a smooth, velvety texture. Keep stirring and wait for the mixture to melt and combine before moving on to the next step.

If you're making a hot pocket baguette fondue, you'll add the lemon juice and white wine to a pot and heat it over low to medium heat before adding the cheese. This creates a delicious, gooey filling for your baguette pockets.

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