- a saucelike dish of Swiss origin made with melted cheese and seasonings together with dry white wine, usually flavored with kirsch: served as a hot dip for pieces of bread.
- a dish of hot liquid in which small pieces of food are cooked or dipped: beef fondue; chocolate fondue.
- a baked soufflélike dish usually containing cheese and cracker crumbs or bread crumbs.
Origin of fondue
Examples from the Web for fondue
Contemporary Examples of fondue
In the 1950s, fondue became popular as an American party food, both for its novelty and its communal nature.
The best part: Fondue has come out of the closet, and is no longer limited to melted cheese and bread.
The match for a dark, heavy beer is a food that is just as robust: fondue.5 Pioneering Ways to Cook with Beer
February 2, 2010
Historical Examples of fondue
Yet the Fondue has added to the gaiety and inebriety of nations, if not of dictionaries.
There is a conspiracy among the dictionary makers to take the heart out of the Fondue.
When the knife comes out clean, take the basin out of the water and turn the Fondue out on a dish.
He tells, too, of a Fondue party he threw for a couple of his septuagenarian cousins in Paris "about the year 1801."
At such a party a little heated wine is added if the Fondue gets too thick.
- a Swiss dish, consisting of cheese melted in white wine or cider, into which small pieces of bread are dipped and then eaten
Word Origin for fondue
1878, French cooking term (15c.), literally "melted," properly fem. past participle of fondre "to melt" (see found (v.2)).