I assumed it was supposed to be 1/2lb of gruyere, we didn't have any so we used mozerella. It was good but I had to add about 1/2 cup more liquid, we used chicken stock. Okay I read this review and I thought who is the goofball who changed the recipe so much and then gave it 4 stars. I realized I was that goofball. So I made it just as written and we loved it. I didn't need to change a thing. It was perfect, sorry for the first review, let's just say I was young and stupid.
I will be making this fondue for the third time tomorrow night, and I can honestly say this is the best fondue I have ever had! (And that is including dessert fondues!) Absolutely delicious with bread and my personal favorite, steamed brocolli. If you want a DIVINE combination, serve it with cubes of Romano's Macaroni Grill Rosemary Bread, Romano's Macaroni Grill Bread. MMM! The only change I needed to make, as others have mentioned, was to use about 2 cups of the white wine instead of the 1 1/4 cups in order to get the right consistency. But my mouth is watering just thinking about it...
This was a huge hit! I only had fairly sweet wine in the house, so used some dry sherry and chicken broth in addition to the wine to balance the sweetness. We dipped blanched green beans, broccoli and cauliflower in addition to the bread. Yum!
I really enjoyed this fondue. I've never made anything but chocolate so I wasn't 100% on what the consistency should be. I ended up adding more wine while it was in the fondue to thin it out. Probably another 1/2 c - 3/4 c. I would definately make this again. I also used black pepper since I had no white pepper. Yummy!
I liked this because it was easy, easy, easy --- and tasty. The garlic gives it a bit more interest over some other fondues.
My husband and I had this for Valentines' Day this year. We wanted a cheese fondue that would remind us of our honeymoon in Switzerland, and this was it. We added a little extra garlic, but otherwise, perfect!
Made this for my boyfriend from Basel, Switzerland and he LOVED it. Will definitely make it again, thank you for the great recipe!
This is a good recipe from Bon Appetit 1997.
Tastes like you died and went to garlic and cheese heaven!