Fondue: Main Course Or Not?

Fondue is a Swiss dish that is often enjoyed as a social and interactive meal. It typically consists of a communal pot of melted cheese and wine, into which bread, vegetables, or other snacks are dipped using long-stemmed forks. While it is usually served as an appetizer or dip, it can also be a main course, especially when paired with side dishes like shrimps, chicken scallops, or asparagus. Fondue gained popularity in the 1930s when it was promoted as a Swiss national dish by the Swiss Cheese Union, and it has since become a symbol of Swiss unity and culture.

Fondue as a main course

Fondue is a Swiss dish that typically consists of a blend of cheeses, wine, and seasoning, served in a communal pot. It is often eaten as a standalone dish without any side dishes, starters, or other extras. However, fondue can also be served as part of a multi-course meal, with a cheese fondue as the first course, followed by a meat or seafood fondue as the main course, and ending with a chocolate fondue for dessert.

When served as a main course, fondue typically consists of meat or seafood cooked in hot oil or broth. This style of fondue, known as "fondue bourguignonne," was introduced by Swiss restaurateur Konrad Egli in 1956. Raw pieces of meat, seafood, or vegetables are cooked in the hot oil or broth and then dipped into various sauces. This makes for an interactive and social dining experience, perfect for dinner parties or group gatherings.

When preparing a fondue main course, it is important to have the necessary equipment, such as a fondue pot, extension cords, and fondue forks. It is also essential to consider the number of guests and plan accordingly, as too many items cooking in the oil or broth at once can lower the temperature. A good rule of thumb is to have one pot of oil or broth for every 4-5 people.

In addition to the fondue itself, a variety of dippers and sauces can be offered to enhance the dining experience. Meat options may include cubed steak, chicken, shrimp, sausage, or meatballs. For a lighter option, vegetables such as potatoes, zucchini, asparagus, or mushrooms can be dipped into the hot oil or broth. Frozen items like onion rings, cheese curds, or sweet potato fries can also be a fun addition.

To add even more variety to the meal, a bowl of tempura batter can be provided, allowing guests to bread their chosen items before cooking them in the oil. This technique works especially well for shrimp, vegetables, and other items that may benefit from a crispy coating.

When serving fondue as a main course, it is important to consider food safety and cross-contamination. Raw meats should be transferred directly from their original bowl to the pot of oil or broth, and not placed on dinner plates beforehand. It is also recommended to provide each guest with two forks: one for cooking their food and the other for dipping into the cheese or other sauces.

Fondue as an appetiser

Fondue is a versatile dish that can be served as an appetiser, main course, or dessert. When served as an appetiser, fondue is a great way to start a meal and get your guests interacting and having fun. Here are some tips and ideas for making fondue the star of your next gathering:

Types of Fondue

Fondue is typically associated with cheese fondue, where guests dip pieces of food into a pot of hot, melted cheese. However, there are other types of fondue that can also be served as appetisers. Meat or seafood fondue, also known as "Shabu Shabu", involves cooking thinly sliced meats and vegetables in hot broth or oil. Another option is chocolate fondue, which is perfect for those with a sweet tooth.

Traditional Accompaniments

When it comes to cheese fondue, the classic accompaniments include bread, cured meats, and vegetables. Bread is a must-have, and traditional fondue bread is cut from white bread, although half-white or wholegrain bread also works well. For a more indulgent option, try bread fried in butter. Cured meats such as salami and prosciutto pair perfectly with the melted cheese. As for vegetables, options like mushrooms, carrots, broccoli, and cauliflower add a fresh contrast to the rich fondue.

Creative Combinations

While the traditional accompaniments are delicious, feel free to get creative and experiment with different combinations. For a more substantial appetiser, consider adding proteins such as roasted walnuts or chestnuts. If you're serving seafood fondue, try pairing it with a spicy cocktail sauce or a creamy wasabi dip. For a unique twist, include fruits like apples or pears, which provide a sweet contrast to the savoury fondue.

Special Tools

While you don't need any special tools to enjoy fondue, using a fondue pot and forks can add to the experience. Fondue pots can be heated with a small candle to keep the cheese melted, or you can opt for electric fondue pots that cook the fondue from start to finish. Fondue forks are also a must-have, ensuring that your guests can easily dip into the fondue without making a mess.

Drinks

When serving fondue as an appetiser, it's important to consider the drinks that will complement the dish. A dry, acidic white wine is a traditional pairing, and it's recommended to use the same wine that was used in the fondue recipe. For a stronger option, a shot of Kirsch, a type of brandy made from cherries, is a traditional choice. Hot lemon tea is also a great option to aid in digestion.

The history of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The word "fondue" is the feminine passive past participle of the French verb "fondre", meaning "to melt". It was first attested in French in 1735, in Vincent La Chapelle's "Cuisinier moderne", and in English in 1878.

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ("to cook cheese with wine"). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese.

Fondue was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption. It was popularized in North America in the 1960s. In the 1950s, the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

Fondue is often served as a multi-course meal, starting with a cheese fondue, followed by a meat or seafood fondue, and ending with a chocolate fondue for dessert. It is a social and interactive meal, perfect for date nights or entertaining a group of friends.

Fondue traditions and customs

Fondue, derived from the French word "fondre", which means "to melt", is a Swiss speciality with a rich history and several traditions and customs.

Fondue originated in the 18th century in Switzerland as a meal for farm families to stretch their limited resources during the winter months. It became a Swiss winter tradition, with families gathering around the hearth to dip stale bread into a mixture of melted cheese, wine, and garlic. Over time, fondue evolved into a Swiss national dish, symbolising unity and national identity.

Today, fondue is considered a winter meal in Switzerland, typically enjoyed family-style. It is traditionally prepared and served in an earthenware pot called a "caquelon", which is wide and shallow to ensure even heating and heat retention. Diners skewer cubes of sturdy white or brown bread into the bubbling cheese, being careful not to let the bread disintegrate in the pot. Losing one's bread in the fondue is considered bad form, and playful penalties may be assigned, such as washing the dishes or buying a round of drinks.

The meal typically concludes with a delicacy called the "religieuse". This is a dark crust that forms at the bottom of the pot as the cheese continues to cook. It is chipped away and served as a tasty treat.

While cheese fondue is the traditional Swiss variety, there are other types of fondue as well. "Fondue Chinoise", for example, involves cooking raw meats in a broth and dipping them into various sauces. Chocolate fondue, which originated in America, is a popular dessert option.

Fondue is a social and interactive meal, perfect for date nights and gatherings with friends. It is often served as a multi-course meal, starting with cheese fondue, followed by a meat or seafood course, and ending with chocolate fondue for dessert. Accompanying beverages typically include white wine, tea, or a glass of kirsch.

How to make fondue

Fondue is a fun and social meal that can be served as an appetizer or a main course. It is a great dish for a date night or a party. Here is a guide on how to make fondue:

Equipment

First, you will need a good fondue pot (or caquelon), a reliable rechaud stove, and fondue forks. A traditional fondue pot is made from cast iron, enamelled steel, or ceramics. If you don't have a fondue pot, you can cook the fondue in a regular pot and transfer it to a different container, but a fondue pot is helpful for keeping the fondue warm and melty.

Ingredients

For a classic Swiss fondue, you will need a mix of traditional, firm mountain-style cheeses. Good options include Gruyere, Swiss cheese, Gouda, Emmentaler (a variety of Swiss cheese), Comte, Raclette, and Vacherin. You will also need cornstarch or flour, dry white wine (such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay), garlic, and lemon juice. For extra flavour, you can add mustard, nutmeg, or a fortified wine or liqueur such as brandy, Kirsch, or cherry brandy.

For dipping, you can use bread, apples, crudites (cherry tomatoes, sliced red bell pepper, carrots), bacon, roasted baby potatoes, steamed broccoli, pickles, salami, chicken, and more.

Method

Start by rubbing the inside of your saucepan with a clove of garlic. Then, add your wine and lemon juice and bring to a simmer. Next, gradually add your cheese, stirring constantly. You can also add cornstarch or flour at this stage to thicken the fondue and prevent the cheese from clumping. Keep adding the cheese slowly and stirring until you have a smooth mixture. Finally, add your choice of seasonings and/or alcohol, and transfer to a fondue pot. Serve with your chosen dippers.

Tips

• Grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue.
• Use good-quality cheese and good wine for the best flavour.
• If your fondue becomes too thick, add more wine or cream.
• If you want to make a non-alcoholic fondue, you can substitute the wine with chicken or vegetable stock, or a mixture of chicken broth and lemon juice or vinegar.
• If you are serving fondue as a main course, you can add other appetizers such as shrimp, breadsticks, chicken scallops, or asparagus.

Frequently asked questions