Saying 'Fondue' Correctly: Mastering The Art Of This Swiss Dish

Fondue is a Swiss dish of melted cheese and wine, served in a communal pot and eaten by dipping in pieces of bread. The word is borrowed from French, where it is the feminine past participle of the verb 'fondre', meaning 'to melt'. In English, it is pronounced /ˈfɒnd(j)uː/ in the UK and /fɒnˈd(j)uː/ in the US.

'Fon-due', 'fon-doo', 'fon-dyoo' or 'fawn-dy'

The word "fondue" is derived from the French verb "fondre", which means "to melt". It is first attested in French in 1735 and in English in 1878. The term "fondue" has multiple pronunciations, including "fon-due", "fon-doo", "fon-dyoo", and "fawn-dy". Here is a more detailed breakdown of each pronunciation:

Fon-due

The pronunciation "fon-due" is provided by Merriam-Webster and is the US pronunciation according to Cambridge Dictionary. This pronunciation emphasises the "du" sound in "fondue", resembling the word "due".

Fon-doo

"Fon-doo" is another acceptable pronunciation of the word "fondue". This variant is listed by Dictionary.com and is similar to the previous pronunciation but with a longer "oo" sound at the end, resembling the word "doo".

Fon-dyoo

Dictionary.com also includes "fon-dyoo" as a valid pronunciation. This version lengthens the "oo" sound even further, resembling the word "dyoo".

Fawn-dy

The final pronunciation, "fawn-dy", is the French pronunciation provided by Dictionary.com. This version has a softer "fawn" sound at the beginning, followed by a more pronounced "dy" sound at the end.

While the pronunciations vary, they all refer to the same delicious dish of Swiss origin, typically consisting of melted cheese and wine served in a communal pot.

Fondue is a Swiss dish

The Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish in the 1930s as a way to increase cheese consumption. It was popularized in North America in the 1960s and has become a symbol of Swiss unity.

The word "fondue" comes from the French verb "fondre," which means "to melt." The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

Fondue is a social and communal dish, often enjoyed at parties or celebrations. It is easy to prepare and can be made with various types of cheese, wine, and seasonings. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, and gouda.

In addition to the classic cheese fondue, there are now also chocolate fondue and fondue bourguignonne, where pieces of food are cooked in or dipped into a hot liquid.

It's made with melted cheese and wine

Fondue is pronounced fän-ˈdü, or fɒnˈd(y)ü. It is a Swiss dish, typically made with melted cheese and wine. It is served in a communal pot, or 'caquelon', over a portable stove, and eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks.

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped into it.

A blend of cheeses is usually used, such as Gruyère, Swiss cheese, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on the region and personal preference. The cheese is melted in a mixture of wine and seasonings, such as garlic, nutmeg, and pepper. Cornstarch or another starch is often added to stabilise and thicken the mixture.

Fondue is usually served with a variety of dippers, such as bread, cooked potatoes, sliced apples, pears, cornichons, pickled onions, salami, chicken sausages, steamed broccoli, carrots, cauliflower, and more.

It is a fun and social dish, perfect for family meals or parties, and has become a symbol of Swiss unity and culture.

You dip bread, vegetables or meat into it

Fondue is a Swiss dish, traditionally consisting of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, and sometimes vegetables or other snacks, into the cheese using long-stemmed forks.

When it comes to the best bread for fondue, a fresh French baguette or a loaf of sourdough are popular options. If you want to mix it up, you could also try breadsticks or garlic bread.

If you're looking for alternatives to bread, there are plenty of other foods that can be dipped into fondue. Here are some ideas:

• Vegetables: Broccoli, cauliflower, bell peppers, mushrooms, carrots, radishes, tomatoes, and cucumbers.
• Fruits: Apples, pears, and persimmons.
• Meat: Steak tips, meatballs, cured meats (such as prosciutto, salami, or chorizo), chicken, and shrimp.
• Other: Pretzels, roasted potatoes, pickles, and large pasta shapes.

It's served in a communal pot

Fondue is a Swiss dish, pronounced "fon-doo" or "fon-dyoo" in American English, and "fawn-dy" in French. It typically consists of a blend of cheeses, wine, and seasoning, served in a communal pot, or "caquelon". It is cooked over a portable stove called a "réchaud", heated by a candle or spirit lamp.

The word "fondue" comes from the French verb "fondre", meaning "to melt". It was first used in 1735 by Vincent La Chapelle in his book "Cuisinier moderne", and referred to a dish of eggs and cheese, similar to a cheese soufflé. The first known recipe for the modern cheese fondue, without eggs, was published in 1875.

The Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish in the 1930s, and it became popular in North America in the 1960s. It is traditionally served in a caquelon, which is rubbed with a cut garlic clove. White wine and cornstarch are then added and heated, before grated cheese is gently stirred in until melted.

A fondue pot, or "fondue pot", is used to serve the dish and keep it warm and melted. The social nature of sharing food from a communal pot has made fondue a popular choice for dinner parties and celebrations.

In addition to the traditional cheese fondue, there are now many variations, including chocolate fondue and fondue bourguignonne, where meat is cooked in hot oil or broth.

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