Cheddar, Onion, Apple & Hard Cider Fondue

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  • 1-1/2 pounds shredded extra sharp cheddar cheese
  • 2-1/2 tablespoons cornstarch
  • 1/2 teaspoon dry mustard
  • 1 tablespoon unsalted butter
  • 1 ounce chopped shallot
  • 1/2 cup finely diced tart apple
  • 2-1/2 cups hard cider
  • Cubes of crusty bread
  • Apple wedges (toss in lemon juice to prevent from turning brown)


  1. Place the shredded cheese in a large bowl and sprinkle with the cornstarch and dry mustard; toss to coat.
  2. Heat the butter in the Fondue Pot.
  3. Cook the shallot and apple in the butter until tender and golden.
  4. Add 2 cups of the hard cider and bring to a boil.
  5. Reduce the heat (if possible), and with the cider simmering, gradually add the shredded cheese, a handful at a time, while whisking with a plastic or coated whisk.
  6. If mixture seems too thick, whisk more of the reserved cider as needed.
  7. Serve with crusty bread or wedges of tart apple.

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