noun, plural fon·dues [fon-dooz, -dyooz, fon-dooz, -dyooz; French fawn-dy] /fɒnˈduz, -ˈdyuz, ˈfɒn duz, -dyuz; French fɔ̃ˈdü/.
- fondue bourguignonne,
- fong, hiram leong,
Origin of fondue
Examples from the Web for 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.
At such a party a little heated wine is added if the Fondue gets too thick.
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."
Yet the Fondue has added to the gaiety and inebriety of nations, if not of dictionaries.
Please note that Fondue protocol calls for each egg to be beaten separately in cases like this.
Word Origin for fondue
1878, French cooking term (15c.), literally "melted," properly fem. past participle of fondre "to melt" (see found (v.2)).