Velvety Cheese Fondue Sauce

Velvety Cheese Fondue Sauce

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Steamed veggies such as asparagus, whole button mushrooms, broccoli, cauliflower and baby potatoes make excellent dipping options!

  • Recipe servesMakes about 600ml sauce
  • Preparation time5 minutes
  • Cooking time10 minutes


  • 375ml cream
  • 180ml water
  • 60ml dry white wine
  • 60ml KNORR Thick White Onion Soup
  • 315ml (200g) Gruyere cheese, grated


  • Place, cream, water, white wine and KNORR Thick White Onion Soup together in a saucepan and whisk well to combine
  • Bring to the boil then reduce the heat and allow to simmer for 5 minutes, stirring occasionally
  • Stir in the grated cheese and allow to melt then remove from the heat
  • Serve warm with dippers of your choice
  • Tip – if you find Gruyere cheese to be a bit costly replace half the Gruyere with Cheddar cheese