fondue

American  

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

noun

plural

fondues

1. 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.

2. a dish of hot liquid in which small pieces of food are cooked or dipped.

   beef fondue; chocolate fondue.

3. a baked soufflélike dish usually containing cheese and cracker crumbs or breadcrumbs.

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adjective

1. Also (of food) melted.

fondue British  

/ fɔ̃dy, ˈfɒndjuː /

noun

1. a Swiss dish, consisting of cheese melted in white wine or cider, into which small pieces of bread are dipped and then eaten

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Etymology

Origin of fondue

First recorded in 1875–80; from French; feminine of fondu “melted”; see fondu

Explanation

When you eat fondue, you dip cubes of bread into delicious, warm, melty cheese. Fondue is usually served in a small pot over a flame and shared by a group of people. There are variations on traditional cheese fondue. Dessert fondue, for example, usually includes warm, melted chocolate with cubes of cake and fruit for dipping. No matter what kind of fondue you eat, you will likely use a long fork to dip your food. Fondue was invented in Switzerland, and it's sometimes called the Swiss national dish. The word means "melted" in French, from fondre, "to melt."

Example Sentences

Fondue first made its return in the United Kingdom in 2018.

From Salon • Dec. 23, 2023

Fondue paired with potatoes and pickles lured me to Stable.

From Washington Post • Jan. 24, 2022

Fondue is even better with sparkling wine, just the right amount to elevate and dress.

From Fox News • Dec. 31, 2021

Fondue is an entertaining way to feed the younger family members, says interior and event designer Kate Spiro of New York.

From Washington Times • Dec. 28, 2020

Brick Fondue ½ cup butter 2 cups grated Brick cheese ½ cup warm milk ½ teaspoon salt 2 eggs Melt butter and cheese together, use wire whisk to whip in the warm milk.

From The Complete Book of Cheese by Brown, Robert Carlton