Western Switzerland fondue

Western Switzerland fondue

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 931 kcal
, Fat: 66 g
, Carbohydrate: 16 g
, Protein: 53 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


½ tbsp butter
1 onion, finely chopped
2 pears (approx. 350 g), cut into approx. 1 cm cubes
2 tbsp Williams


800 g fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
2 tbsp Maizena cornflour
4 dl white wine (e.g. Fendant)
a little nutmeg
a little pepper
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How it's done

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Heat the butter in a pan. Sauté the onion for approx. 3 mins. Add the pears and cook for approx. 2 mins., add the pear schnapps, reduce almost completely, set aside.


Empty the cheese mixture into the fondue pot. Mix the cornflour into the wine and stir in. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted and the fondue is creamy.

Stir in the pears, season.

Good to know
Serve with: Valais rye bread.


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