Gooey Cheese Fondue With Healthy Sides

What do you do when you have guests in for the night and need to get an ice breaker ? The answer is almost always – Cheese. With time, cheese has been the center of many parties. Cheese platters, crackers, and cheese paired up with wine is always the highlight of a great party. Today, let’s up our game, and learn how to make a cheese fondue and a healthy side of a fougasse bread. Fougasse bread is a french originated savoury bread infused with heavenly flavours such as caramelized onion and rosemary. Swiss cheese fondue and French savoury bread? Let’s get this party started.

Gooey Cheese Fondue with Healthy Sides

Preparation Time: Cheese Fondue – 35 Minutes And Fougasse – 40 Minutes
Serves – 6

Ingredients For The Fougasse:

500 g strong white bread flour
2 tsp salt
1 tsp caster sugar
7 g dried yeast
25 ml olive oil
275 ml warm water
1 red onion
1 tbsp butter
4 sprigs of rosemary
1 tbsp coarse sea salt
1 tsp brown sugar

Ingredients For The Cheese Fondue:

1 clove of garlic
500 ml dry white wine
1/2 lemon
1 tsp cornflour
450 g Gruyere, grated
450 g emmental, grated
1 nutmeg, to grate
1 pinch of salt and pepper

Methods Of Preparation:

Prepare The Dough For The Fougasse

Mix the flour, salt, sugar and dry yeast in a large bowl. Add the oil to the mixture and mix till it is well incorporated. Pour the warm water gradually while mixing to make a sticky dough. Knead the dough for 10 minutes by hand until it is smooth and stretchy. You can choose to either leave the dough covered overnight or just for an hour near a warm surface.

Caramelized Onions And Rosemary

Cut the onions in thin slices and cook them with butter, sugar, a pinch of salt and pepper, until they are soft and caramelized. Add your chopped rosemary to the onions and let the flavours infuse. Once the mixture is at room temperature, add it to the fougasse dough and mix it well.

Bake The Bread

Cut the dough into half and and lay one part of the dough on a baking sheet in the shape of an oval. Make one straight cut in the center of the dough and make diagonal cuts along the line to make it look like leaf. Sprinkle a few more pieces of chopped rosemary and coarse salt on top and leave it to prove for another 20 minutes, then bake it for 25 minutes or until the bread is golden.

Cheese Fondue

Take a clove of raw garlic, peel and rub it on the bottom and sides of your fondue pot, to give the fondue a light garlic flavour. Now pour your dry wine in the pot and heat it up until it is almost simmering. If you want to omit the wine, you can use a vegetable stock and some lemon juice. Make sure you add lemon juice. Acids help keep the fondue smooth. Next, dust your grated cheese with cornstarch and mix it well. Then, gradually whisk your wine as you add the cornstarch and cheese mixture in batches. Keep whisking until you add all of your cheese. Squeeze the juice of half a lemon into the fondue and whisk until the texture and thickness is as per your liking. Garnish with salt pepper and nutmeg.


Serve the fondue with the fougasse bread, celery, carrots, roasted potatoes, cherry tomatoes, soft boiled quail eggs and even crackers.

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