What type of wine is best for this fondue?

The recipe calls for 1 cup of dry white wine, divided, which contributes to the flavor and smooth consistency of the fondue.

What is kirsch and is it essential?

Kirsch is a cherry liquor added as a splash to the fondue, providing a traditional flavor note. While optional, it enhances the authentic 70s party fondue experience.

What are the best dippers for this fondue?

The recipe suggests serving this fondue with generous cubes of crusty bread for dipping, offering a classic pairing.

How do I keep the fondue warm for serving?

After preparation, transfer the fondue to a fondue pot and keep it warm using Sterno, ensuring it stays at the perfect dipping temperature.

9 months ago

Authentic 70s Party Fondue
[Vegan, Gluten-Free]

LK By: Lee Khatchadourian-Reese

Author Bio

Obsessed with healthy, plant-based cooking and eating, Lee Khatchadourian-Reese is the Chief Blogger at The... Read More

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A warm, creamy vegan fondue in a traditional fondue pot, garnished with a grating of nutmeg, surrounded by cubes of crusty bread for dipping.

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Authentic 70s Party Fondue [Vegan, Gluten-Free]

Dairy Free

Vegan

I remember fondue being a big thing back in the 1970's. Always a fun time. This fondue is surprisingly close to the real thing (thanks to the splash of kirsch as the authentic, super special secret ingredient) as verified by my husband who eventually told me he had to walk... Read More

Ingredients You Need for Authentic 70s Party Fondue [Vegan, Gluten-Free]

11 fingerling potatoes, peeled
1 Tbsp olive oil
1 small cooking onion, chopped
3 cloves garlic, minced
2 Tbsp cornstarch
1 Tsp salt
1 cup dry white wine (divided)
Splash kirsch (cherry liquor)
Grating of nutmeg
Cubes of crusty bread (for dipping)

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How to Prepare Authentic 70s Party Fondue [Vegan, Gluten-Free]

Bring a large pot of salted water to a boil. Boil the potatoes until fork tender, about ten minutes. Drain and set aside.
In the pot the potatoes were boiled in add the olive oil to a skillet over low heat and add the onions. Cook, stirring occasionally for 15-20 minutes until onions are translucent and tender. Add the garlic and cook for another two minutes or so.
In a small bowl, mix the cornstarch with 1 cup of water and stir to make a slurry. Add to the onion mixture and increase the heat to medium. Simmer for about 3-5 minutes and then remove from the heat and add the potatoes, salt, and half the wine. Return to the heat and use an immersion blender to blend the mixture. If the mixture is not entirely smooth transfer to a high-powered blender (I used a Vitamix).
Return to the pot, add the other half of the wine and a splash of the kirsch. Transfer to a fondue pot and keep warm with Sterno. Grate a small amount of nutmeg over the top of the fondue and serve with crusty bread chunks for dipping.