Gruyere Fondue – a delicious recipe with light cream, flour, Worcestershire sauce, butter, onion, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
2
In a large heavy saucepan, saute onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
3
Reduce heat to medium.
4
Add cream mixture, whisking constantly until thickened.
5
Gradually add cheeses, and stir until melted and smooth.
6
Mixture will become very thick.
7
Add wine a little at a time and mix well.
8
Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
9
Transfer the fondue to a heated fondue pot and keep warm over low heat.
10
Lightly toasted French bread cubes
11
Fresh cooked shrimp
12
Steamed broccoli
1471
kcal
Calories
122
g
Fat
31
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups light cream, 7 1/2 tablespoons all-purpose flour, 1 1/2 teaspoons Worcestershire sauce, 1 stick plus 1 tablespoon butter, and more.
Yes, Gruyere Fondue falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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