Tomato fondue


Ingredients for



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  • 50 g
  • 1
    clove of garlic
  • 1
    small onion, chopped
  • 400 g
    diced tomatoes
  • 500 g
    Gruyère AOP grated
  • 300 g
    grated Raclette du Valais AOP
  • 2.5 dl
    white wine
  • +
    freshly ground pepper
  • 700 g


  1. Melt the butter in a fondue pot.
  2. Add garlic, onion and chopped tomatoes. Sauté briefly and then add the Fendant.
  3. Add the cheese and bring to a boil over low heat stirring constantly.
  4. Mix the cornstarch in the kirsch to make a paste and pour into the fondue.
  5. Continue stirring, bring to a boil again, and then season if desired with pepper and nutmeg.
  6. Light the burner and place the fondue pot over the flame.
  7. Serve a potato on a plate and cut into pieces as desired. 
  8. Use a ladle to serve the fondue.

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