Champagne Fondue
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 garlic clove, split
- 1 1⁄2 cups extra-dry champagne (or sparkling wine)
- 1 lb emmenthaler cheese, shredded (4 cups)
- 1⁄2 lb gruyere cheese, shredded (2 cups)
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- fresh ground black pepper (2-3 grindings)
- fresh baguette, cut into 1-inch cubes (1-2 loaves)
directions
- Rub the bottom and lower sides of the inside of the crock with the garlic clove, then discard the garlic.
- Pour the Champagne into the slow cooker, turn on HIGH, and cook, uncovered, for 30 minutes to evaporate some of the alcohol.
- Combine the Emmental and Gruyere cheese in a large bowl and toss with the cornstarch and lemon juice.
- When the wine is hot, add the cheese slowly, a handful at a time, letting each addition melt before adding the next, and stirring to keep lumps from forming.
- Decrease heat to LOW, cover and cook until the cheese is melted, about 1 hour.
- It will keep on LOW for up to an additional hour before you need to serve it.
- The melted cheese will be the consistency of a light cream sauce.
- Stir in the pepper right before serving.
- Set the slow cooker in the entertaining area, set on LOW, leave the cover off, and dip the bread cubes.
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