This fondue takes you from shelf to table in thirty minutes, turning a block of swiss into a warm bath for bread cubes and vegetables. It's the kind of dinner that feels like celebration on a tired weeknight and stretches one cheese to feed two people well.

Serves 2. 30 minutes, 15 at the stove.

About 610 calories a serving, 35 g protein, 34 g carbohydrate, 38 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a heavy pot or skillet over medium heat. Whisk in 1 tablespoon flour to make a paste, stirring constantly for one minute until it stops smelling raw. Pour in 1 cup wine or cider slowly, whisking out lumps as you pour, and simmer gently for two minutes until it thickens slightly.3 min
2. Rub the inside of the pot with a cut clove of garlic, then discard it. Shred 8 ounces swiss cheese and add it in three handfuls, stirring constantly after each addition until melted before adding the next. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper, taste, and adjust.8 min
3. Pour the fondue into a serving bowl set over a candle or warm it in the pot at the table. Arrange the bread cubes and any raw vegetables you have on a platter around it, then dip and eat.

Note Swap cider for wine or use vegetable broth if you prefer. Leftovers keep two days in the fridge and reheat gently with a splash of wine. Serve with sliced apples, grapes, pickled onions, or cooked vegetables like mushrooms, broccoli, or potatoes.