For National Cheese Fondue Day, I gleefully share a recipe from my book: “Champagne! Facts, Fizz, Food, & Fun.” (Yes, still available in paperback and digital formats.) This timeless classic may be decades old, but it still reigns as fabulous!
1970’s Cheese Fondue
This is an early recipe creation showing the emerging Keep It Super Simple thinking. Fondue was very “in,” and this recipe was very easy. Both fondue and simplicity are back in vogue, so this vintage recipe, originally created by the KISS Kitchen in the 1970’s, is perfect.
1 can cheddar cheese soup
1 single serving can (6-oz) tomato juice
1 envelope dried onion soup mix
2 c shredded Swiss cheese
1 c shredded Cheddar cheese (mild or sharp)
1 c shredded Monterey Jack cheese
Heat and stir together all the ingredients until melted, thick, and stringy. Serve and keep warm in a fondue pot with large cubes of crusty French bread, whole mushroom caps, fresh broccoli florets, sweet red pepper sticks, and wedges of Granny Smith apples.
KISS Tip: Feel free to garnish your fondue with items such as, roasted pepita nuts, chopped parsley, or a sprinkle of spice or pepper.
