Best 8 Gruyère Fondue With Salsa Verde Recipes

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If you're looking for a delicious and easy-to-make dish, then Gruyère fondue with salsa verde is the perfect choice. This classic Swiss dish is made with just a few simple ingredients, and it's sure to be a hit with your friends and family. The creamy, melted cheese is perfectly complemented by the bright, herbaceous flavors of the salsa verde, and the whole dish is best served with plenty of bread or vegetables for dipping. Whether you're having a party or just looking for a cozy meal to enjoy at home, Gruyère fondue with salsa verde is sure to please.

Here are our top 8 tried and tested recipes!

GRUYERE FONDUE DINNER



Gruyere Fondue Dinner image

Provided by Molly Yeh

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

2 medium carrots, cut into 1-inch chunks
8 ounces rainbow fingerling potatoes, halved crosswise
1/2 small head cauliflower, broken into florets (about 3 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons ground caraway
4 ounces green beans, trimmed
4 cups sourdough bread cubes
6 ounces salami, in 2 thick slices, cut into chunks
1 1/2 cups seedless red grapes
1 cup dry white wine
12 ounces grated Emmental
12 ounces grated Gruyere
2 tablespoons cornstarch
1 teaspoon dry mustard
Pinch freshly grated nutmeg
1 tablespoon kirsch

Steps:

  • For the dippers: Preheat the oven to 400 degrees F.
  • Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
  • For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.

SWISS GRUYERE FONDUE



Swiss Gruyere Fondue image

Make and share this Swiss Gruyere Fondue recipe from Food.com.

Provided by lazyme

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces gruyere cheese, rind cut off, cheese grated (6 cups packed)
1 tablespoon cornstarch
3/4 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 -3 tablespoon kirsch (clear cherry brandy)
1 pinch ground nutmeg
assorted dippers (see below)

Steps:

  • Toss cheese with cornstarch in large bowl.
  • Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
  • Reduce heat to medium.
  • Whisk 1 handful of cheese into wine until almost melted.
  • Repeat with remaining cheese in about 5 more batches.
  • Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
  • Whisk in Kirsch and nutmeg.
  • Transfer to fondue pot and keep warm over fondue burner.
  • Accompany with a platter of assorted dippers, fondue forks and plates.
  • DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

GRUYERE ROLLS WITH PECAN-CHILE SALSA



Gruyere Rolls with Pecan-Chile Salsa image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h

Yield 12 rolls

Number Of Ingredients 9

1/4 cup pecans
4 dried arbol chiles
1 clove garlic, unpeeled
Salt and freshly ground black pepper
4 flour tortillas, warmed
8 ounces smoked gruyere cheese, or any other smoked cheese, sliced into 1/2-inch logs
1 pear, such as Bartlett, cut into 1/4-inch slices
3 tablespoons honey
Vegetable oil, for brushing

Steps:

  • Preheat a medium heavy skillet. Add the pecans, chiles and garlic, toasting on all sides until fragrant, about 3 minutes. Remove from the heat and let cool slightly. Remove the outer peel from the garlic and remove the stems from the chiles. Transfer the pecans, garlic, chiles and1/3 cup water to a blender and blend until smooth. Season with salt and freshly ground black pepper.
  • Preheat the oven to 400 degrees F.
  • Place the tortillas on a work surface and top with 4 slices of cheese, 4 slices of pear and then drizzle with about 2 teaspoons of honey per tortilla.
  • Fold in the sides of the tortilla over the filling and roll up to fully enclose. Secure with 2 toothpicks to prevent it from opening while baking and brush with vegetable oil.
  • Place the rolls on a greased baking sheet and bake until tortillas are crunchy, about 35 minutes. Let the rolls cool enough to handle, about 5 minutes. Cut into thirds and serve warm or at room temperature with the pecan-chile salsa.

GRUYèRE FONDUE WITH SALSA VERDE



Gruyère Fondue with Salsa Verde image

Categories     Condiment/Spread     Sauce     Cheese     Dairy     Herb     Mustard     Appetizer     Cocktail Party     Dinner     Basil     White Wine     Party     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1/3 cup (packed) fresh basil leaves
1/4 cup chopped fresh parsley
1/4 cup dry vermouth
1 tablespoon Dijon mustard
1 garlic clove
1 1/2 pounds Gruyère cheese, shredded (about 5 1/2 cups)
2 tablespoons cornstarch
1 1/2 cups dry white wine
Bite-size pieces of focaccia or French bread, fresh fennel, steamed broccoli and cauliflower florets, cherry tomatoes and peeled cooked shrimp

Steps:

  • Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.)
  • Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper.
  • Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Categories     dips and spreads, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

  • Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
  • Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram

GRUYèRE FONDUE



Gruyère Fondue image

Provided by Barbara Marx

Categories     Milk/Cream     Cheese     Sauté     White Wine     Winter

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 cups light cream
7 1/2 tablespoons all-purpose flour
1 1/2 teaspoons Worcestershire sauce
1 stick plus 1 tablespoon butter
1 medium onion, finely chopped
3 chicken bouillon cubes
2 1/4 cups Gruyère cheese, grated
1 1/2 cup Parmesan cheese, freshly grated
3/4 cup white wine (more or less depending on taste)

Steps:

  • In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
  • In a large heavy saucepan, sauté onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
  • Reduce heat to medium. Add cream mixture, whisking constantly until thickened.
  • Gradually add cheeses, and stir until melted and smooth. Mixture will become very thick.
  • Add wine a little at a time and mix well. Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
  • Transfer the fondue to a heated fondue pot and keep warm over low heat.
  • Accompaniments:
  • Lightly toasted French bread cubes
  • Fresh cooked shrimp
  • Steamed broccoli

GRUYERE FONDUE WITH SALSA VERDE



Gruyere Fondue With Salsa Verde image

Make and share this Gruyere Fondue With Salsa Verde recipe from Food.com.

Provided by Mimi Bobeck

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/3 cup packed fresh basil leaf
1/4 cup chopped fresh parsley
1/4 cup dry vermouth
1 tablespoon Dijon mustard
1 garlic clove
1 1/2 lbs gruyere cheese, shredded (about 5 1/2 cups)
2 tablespoons cornstarch
1 1/2 cups dry white wine
bite-size pieces focaccia bread or French bread
fresh fennel
steamed broccoli
cauliflower floret
cherry tomatoes
peeled cooked shrimp

Steps:

  • Purée first 5 ingredients in blender until smooth.
  • Transfer salsa verde to small bowl.
  • Season to taste with salt and pepper.
  • Cover tightly and let stand at room temperature.
  • (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl.
  • Bring wine to simmer in heavy medium saucepan over medium heat.
  • Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more.
  • Continue stirring until mixture is smooth and just begins to simmer (do not boil).
  • Stir in half of salsa verde.
  • Season with salt and pepper.
  • Transfer fondue to fondue pot.
  • Spoon remaining salsa verde atop fondue.
  • Swirl knife through fondue and salsa verde, creating marbled design.
  • Set pot over candle or canned heat burner.
  • Serve with focaccia, vegetables and shrimp.

Nutrition Facts : Calories 809.4, Fat 55.3, SaturatedFat 32.2, Cholesterol 187.4, Sodium 623, Carbohydrate 7.7, Fiber 0.4, Sugar 1.7, Protein 51.3

GRUYèRE FONDUE WITH CARAMELIZED SHALLOTS



Gruyère Fondue with Caramelized Shallots image

Categories     Cheese     Onion     Sauté     Vegetarian     Dinner     Spring     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
1 1/2 cups (or more) dry white wine
14 ounces grated Gruy(re cheese (about 3 1/2 cups packed)
2 tablespoons all purpose flour
Generous pinch of ground nutmeg
1 sourdough baguette, cut into 1-inch cubes

Steps:

  • Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.
  • Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.
  • Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.

Tips:

  • Choose the right cheese: Gruyère is a classic choice for fondue, but you can also use other hard cheeses, like Emmental or Comté. For a more flavorful fondue, use a combination of cheeses.
  • Grate the cheese finely: This will help it melt evenly and smoothly.
  • Use a heavy-bottomed pot: This will help prevent the fondue from burning.
  • Cook the fondue slowly: Don't rush the process, or the cheese will curdle.
  • Stir the fondue constantly: This will help prevent it from sticking to the bottom of the pot and burning.
  • Add flavorings: You can add a variety of flavorings to your fondue, such as garlic, herbs, spices, or wine.
  • Serve the fondue with a variety of dippers: Bread, vegetables, and fruit are all great choices.

Conclusion:

Gruyère fondue with salsa verde is a delicious and easy-to-make dish that is perfect for a party or a cozy night in. With its rich, cheesy flavor and tangy salsa verde, this fondue is sure to be a hit. So next time you're looking for a fun and festive dish to share with friends or family, give Gruyère fondue with salsa verde a try.

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