Fondue with Caramelized Garlic

Name: Fondue with Caramelized Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 2 cloves garlic, minced; 1 tbsp cornstarch; 1 tsp lemon juice; Freshly ground black pepper to taste; 1 head of garlic; 2 tbsp olive oil; 1 tsp sugar; Salt to taste; Cubed French bread; Blanched vegetables (like broccoli and carrots); Small boiled potatoes; Apple slices

Highlighted under: Oven Collection

I’ve always been captivated by the warm, inviting nature of fondue, but adding caramelized garlic takes this classic dish to another level. The rich, sweet flavors of the garlic infuse the melted cheese, creating a glorious dip that is both comforting and indulgent. Perfect for a cozy gathering or a romantic evening, this fondue is sure to impress. Once you try this twist on a traditional favorite, you’ll never want to go back to plain cheese fondue again!

Created by

Zinnia Fairweather

Last updated on 2026-01-06T15:57:34.719Z

During one of my culinary adventures, I decided to experiment with adding caramelized garlic to my fondue recipe. The process of slowly cooking the garlic until it's sweet and golden transforms the flavor and showcases the depth of the dish. I also discovered that using a mix of cheeses, such as Gruyère and Emmental, creates the perfect creamy texture that pairs beautifully with the sweet garlic.

Sharing this fondue with friends brought joy and warmth to our gathering, and I learned that it's all about the dipping options. I like to use various breads, crunchy vegetables, and even cooked potatoes. The contrast makes every bite an exciting new experience. Don't rush the garlic caramelization; it’s the key to the dish!

        Why You Will Love This Recipe
        The harmonious blend of sweet caramelized garlic with rich cheese.
Creating an interactive dining experience perfect for sharing.
Versatile dipping options that accommodate diverse tastes.

      

Unleashing the Flavor of Caramelized Garlic

Caramelized garlic adds an incredible depth of flavor to the fondue, acting as a sweet counterpoint to the sharpness of the cheeses. The slow roasting transforms the garlic, mellowing its inherent pungency and creating a rich, buttery texture. When squeezing out the cloves, they should feel soft and spreadable. Keep an eye on them in the oven; they should be golden brown on the outside but not burnt, as that can lead to bitterness. A little patience here elevates the dish significantly.

Consider using different oils for roasting garlic if you want to play around with flavor profiles. For example, infused oils like rosemary or thyme can add an additional layer of flavor to the garlic as it cooks. You could also try adding herbs directly into the fondue for a more aromatic experience, but be cautious with strong herbs so they don’t overpower the cheese.

Choosing the Right Cheeses

The combination of Gruyère and Emmental creates a wonderfully creamy and flavorful fondue. Gruyère provides nutty notes and melts beautifully, while Emmental has a mild sweetness with characteristic holes that contribute to a smooth texture. If you're unable to find one of these cheeses, a good substitute would be aged cheddar for something sharper or Fontina for a creamy feel. Just be sure to maintain a good balance between flavors and ensure they melt well together.

To achieve the perfect consistency in your fondue, always mix the cheeses with cornstarch before combining them with the liquid. This step prevents clumping and helps maintain a silky texture as it melts. If you find your fondue is too thick, you can thin it out with a splash of white wine. Adjust gradually until you achieve a sauce-like consistency that clings beautifully to your dipping options.

Ingredients

For the Fondue

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
2 cloves garlic, minced
1 tbsp cornstarch
1 tsp lemon juice
Freshly ground black pepper to taste

For the Caramelized Garlic

1 head of garlic
2 tbsp olive oil
1 tsp sugar
Salt to taste

Dipping Options

Cubed French bread
Blanched vegetables (like broccoli and carrots)
Small boiled potatoes
Apple slices

Feel free to customize your dipping options based on seasonal ingredients or personal preferences!

Instructions

Caramelize the Garlic

Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, sprinkle with sugar and salt, and wrap it in foil. Roast for 30 minutes until soft and caramelized. Once done, let it cool, then squeeze out the garlic cloves and mash them.

Prepare the Cheese Mixture

In a bowl, mix the grated Gruyère and Emmental cheese with cornstarch. This will help to keep the cheese smooth and creamy when melted.

Cook the Fondue

In a pot over medium heat, combine the white wine and minced garlic. Once simmering, gradually add the cheese mixture, stirring constantly until melted and smooth. Stir in the mashed caramelized garlic and lemon juice. Season with pepper.

Serve

Transfer to a fondue pot and serve immediately with your choice of dipping items.

Enjoy your fondue experience and feel free to mix and match the dips!

Pro Tips

For a smoother consistency, avoid overheating the cheese. Stir gently to incorporate air, which gives it a lovely light texture.

Serving Suggestions and Dipping Options

While cubed French bread is a classic choice, you can also explore different types of bread like sourdough or a crusty baguette for added flavor. Each offers a unique texture that complements the creamy fondue. I personally enjoy including a variety of dippers like thinly sliced apples which contrast the savory cheese with a bit of sweetness. Don’t forget to consider dietary restrictions; gluten-free bread options or veggie sticks can easily replace bread for those who need alternatives.

Blanched vegetables are not only a healthier option, but they add color to your fondue presentation. Broccoli, cauliflower, and carrots are excellent choices, but don't hesitate to experiment with asparagus or bell peppers. Ensure they are just tender enough to hold up to dipping but still crisp for that satisfying crunch. When preparing, blanch them only until vibrant and slightly soft; overcooking will make them mushy and detract from the fondue experience.

Make-Ahead Tips and Storage

If you want to prepare ahead of time, consider making the caramelized garlic and cheese mixture the day before. Store the mashed garlic in an airtight container and refrigerate it for up to three days. You can also pre-grate your cheeses and keep them in a zip-lock bag with a bit of cornstarch to prevent sticking. This way, all you need to do is combine everything and heat it up right before serving, ensuring you are not rushed during preparation.

As for leftovers, while fondue is best enjoyed fresh, you can store any remaining mixture in the fridge for up to two days. Reheat it gently on the stove over low heat, stirring regularly to prevent it from becoming stringy or separating. If the fondue thickens too much during refrigeration, adding a small splash of wine or water while reheating can help restore its creamy texture.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Feel free to experiment with your favorite melting cheeses for varied flavors.

→ How can I make it vegetarian?

This recipe is already vegetarian-friendly, just ensure you use a vegetarian wine.

→ Can I prepare the garlic ahead of time?

Yes, you can caramelize the garlic a day in advance and store it in the refrigerator until you're ready to use it.

→ What should I do if the fondue is too thick?

If the fondue becomes too thick, add a bit more wine slowly while stirring until you reach your desired consistency.