Provencal Fondue Recipe | Vegetarian Times Skip to main content

Provencal Fondue

A riff on the classic alpine favorite, this lightened-up fondue draws inspiration from southern France.

Provencal FondueProvencal Fondue


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1 tsp. olive oil
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1 small onion, finely diced (1 cup)
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1 pinch salt
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1 ½ cups peeled, diced tomatoes, or 1 15-oz. can diced tomatoes
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2 cloves garlic, minced (2 tsp.)
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2 tsp. Herbes de Provence
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1 tsp. pastis, optional
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¼ tsp. sugar
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2 cups shredded Gruyere cheese (8 oz.)
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1 cup shredded Comte or Emmental cheese (4 oz.)
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5 tsp. cornstarch
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1 cup dry white wine

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Suggested Dippers


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3 cups baguette cubes (4 oz.)
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3 cups fresh and/or steamed vegetables


1. Heat oil in fondue pot or saucepan over medium-low heat. Add onion and salt. Cover, and cook 2 to 3 minutes, or until softened. Add tomatoes, garlic, herbes de Provence, pastis (if using), and sugar; bring to a boil. Simmer 5 minutes. Transfer to bowl, and set aside.

2. Toss cheeses with cornstarch in bowl.

3. Add wine to fondue pot or saucepan, and bring to a boil over medium heat. Simmer 5 to 7 minutes, or until reduced by half. Stir in cheese mixture, and cook 3 to 4 minutes, or until cheese is melted, stirring constantly. Stir in tomato mixture, and cook 2 minutes, or until Fondue bubbles. Serve with Dippers.

Nutrition Information: 

17 g
Total Fat: 
18 g
Saturated Fat: 
10 g
9 g
56 mg
186 mg
1 g
3 g
Serves 6

Comments on this Recipe

Simply amazing! Love that this recipe incorporates tomatoes and onions with the cheese. You can substitute the cheeses with more affordable options like Swiss and Provolone. I'll definitely be making this again and again!