[ fon-doo, -dyoo, fon-doo, -dyoo; French fawn-dy ]
/ fɒnˈdu, -ˈdyu, ˈfɒn du, -dyu; French fɔ̃ˈdü /

noun, plural fon·dues [fon-dooz, -dyooz, fon-dooz, -dyooz; French fawn-dy] /fɒnˈduz, -ˈdyuz, ˈfɒn duz, -dyuz; French fɔ̃ˈdü/.

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.


Also fondu. melted.

Nearby words

  1. fondant,
  2. fondle,
  3. fondly,
  4. fondness,
  5. fondu,
  6. fondue bourguignonne,
  7. fone,
  8. fong,
  9. fong, hiram leong,
  10. fongafale

Origin of fondue

1875–80; < French; feminine of fondu fondu Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for fondue

British Dictionary definitions for fondue


/ (ˈfɒndjuː, French fɔ̃dy) /


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

C19: from French, feminine of fondu melted, from fondre to melt; see fondant

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for fondue


1878, French cooking term (15c.), literally "melted," properly fem. past participle of fondre "to melt" (see found (v.2)).

Online Etymology Dictionary, © 2010 Douglas Harper