A fondue needs good Swiss cheese, and tonight you have it. This warming dish is the work of minutes and turns the one thing on your shelf into a whole meal. Tear into crusty bread and raw vegetables as you dip and eat.

Serves 2. 15 minutes, 10 at the stove.

About 600 calories a serving, 36 g protein, 31 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear 8 ounces of Swiss cheese into small pieces. Cut the bread into bite-size cubes and slice vegetables into sticks and chunks. Arrange them on a board or plates.
2. Melt 1 tablespoon butter in a heavy pot or small skillet over medium heat. Mince 1 garlic clove, add it to the butter, and cook for 1 minute until fragrant.
3. Add 1 tablespoon flour to the butter and stir constantly for 1 minute, then add the cheese a handful at a time, stirring to melt each batch before adding more. Keep the heat medium so the cheese does not break; this takes about 5 minutes. The fondue is done when it is smooth and creamy.5 min
4. Season with salt and pepper to taste. Pour into a warm serving bowl and set it in the center of your table with the bread and vegetables around it.
5. Dip bread and vegetables into the warm cheese, turning the fork to coat evenly.

Note If you have white wine, add 2 tablespoons with the garlic for a classic fondue. Leftover fondue keeps covered in the fridge for two days; warm gently with a splash of milk to loosen it. Serve with a green salad or cold cured meat on the side to balance the richness.