fondue

[ fon-doo, -dyoo, fon-doo, -dyoo; French fawn-dy ]

noun

, plural fon·dues [fon-, dooz, -, dyooz, fon, -dooz, -dyooz, faw, n, -, dy].

1. a saucelike dish of Swiss origin made with melted cheese and seasonings together with dry white wine, usually flavored with kirsch: served as a hot dip for pieces of bread.
2. a dish of hot liquid in which small pieces of food are cooked or dipped:

   beef fondue; chocolate fondue.

3. a baked soufflélike dish usually containing cheese and cracker crumbs or breadcrumbs.

adjective

1. Also . (of food) melted.

fondue

/ fɔ̃dy; ˈfɒndjuː /

noun

1. a Swiss dish, consisting of cheese melted in white wine or cider, into which small pieces of bread are dipped and then eaten

Word History and Origins

Origin of fondue¹

First recorded in 1875–80; from French; feminine of fondu “melted”; fondu

Word History and Origins

Origin of fondue¹

C19: from French, feminine of fondu melted, from fondre to melt; see fondant

Example Sentences

How on earth are we supposed to ditch the most carbon-intensive form of dairy in the face of melty pots of fondue and snowy piles of grated Parmesan?

From Salon

In terms of embracing the "gooey" aspect of cheese, though, there may be no better usage than good ol' fondue.

From Salon

Cook: Jazz up the weekend with an easy chocolate fondue.

From New York Times

“Chocolate fizzy fondue? There's lightning lollies to dip. Anyone want one?”

From Literature

Gruyere, which is a key ingredient in fondue, is widely revered in Switzerland and has long been produced with special care.

From Salon