Personal Fondue!

This month, we’re featuring comfort foods, which can usually be summed up in one word: cheese. These bread fondues, from the pretty new cookbook My Little French Kitchen, give each person their own little fondue—how cool is that? Here’s how to make them…

Bread Roll Fondues with Cauliflower Salad
by Rachel Khoo of My Little French Kitchen

A trip to the French Alps wouldn’t be complete without a pot of fondue. The combination and ratio of cheeses always varies, with each cook boasting a own secret recipe. In general, it’s a mix of a local strong cheese, like Beaufort, mellowed out by a milder cheese like Emmental. The classic fondue uses a fondue pot complete with burner, but, unfortunately, there just isn’t room for any more kitchen gadgets in my little Paris kitchen, so I came up with an alternative solution. Bread rolls make for the perfect edible pots and offer your guests a warm, golden, oozy surprise. If you like, substitute romanesco for cauliflower.

Recipe: Bread Roll Fondues with Cauliflower Salad

What you’ll need:

1 small head of cauliflower, broken into florets
2 tbsp white wine vinegar
1 tbsp grainy mustard
2 tbsp sunflower oil
15 cornichons, roughly chopped
10 small pickled onions, roughly chopped
6 medium bread rolls
1 clove of garlic, peeled
1/2 cup dry white wine
1 tsp lemon juice
5 1/2 oz (150 g) Beaufort, Gruyère or mature Cheddar, finely grated
3 1/2 oz (100 g) Emmental, finely grated

Preheat the oven to 350F. Bring a large pot of water to a boil. Add the cauliflower and cook for 4 minutes, or until the cauliflower is cooked but still crunchy. Drain and run under cold water to stop the cooking.

In a large bowl, combine the vinegar, mustard and oil. Add the cauliflower, cornichons and pickled onions and toss in the dressing. Season with salt, then set aside.

Place the bread rolls in the oven and, while they crisp up, make a fondue. Rub the inside of a small saucepan with the garlic clove. Add the wine and lemon juice and bring to a boil. Turn the heat to low and stir in the Beaufort and Emmental until completely melted. When you have a runny sauce, remove the rolls from the oven. Slice the top off each roll and use your thumb to press down the dough in the middle to create a hollow. Fill with the cheesy sauce and replace the bread lid. Serve immediately with the salad on the side.

Thank you so much, Rachel! We love your book.

P.S. More best recipes, including avocado salad and pasta with caramelized onions and gorgonzola.

(Recipe by Rachel Khoo. Photos by David Loftus. From My Little French Kitchen, Chronicle Books 2014. Thanks to Caroline Donofrio for helping with this series.)

  1. In an internet world where I come across relatively few food surprises, this recipe achieved wide-eyed and mouth-gaped status. Brilliant!

  2. Bookmarked! This sounds delicious!!

  3. Mind. Blown. Personal fondue! Thank you for posting this!

  4. The vegetable is the picture is actually Romanesco (its so beautiful!) isn’t it?

  5. Oh, this could not be any more charming/delicious/genius! superXOX

  6. tolle bilder, danke für die inspirationen!!! einen schönen mittwoch wünscht angie

  7. this looks delicious! I love cauliflower and cheese so it’s a perfect combination to me. I also love Rachel Khoo since I stumbled on her tv show one day.


  8. There are few things I love more than a bread bowl full of delicious soup. It’s been far too long since I’ve had this. Great post!


  9. I love the look and how cute this is, but I imagine the fondue would cool pretty quickly in the bread rolls and congeal to an un-dippable state. I think the reason for the fondue pot and mini burners at the table is because you need constant low heat so you can dip for more than five minutes without the fondue cooling/congealing.

  10. That silverware! Where is it from?

  11. That’s romanesco in the picture, which to me tastes more like broccoli than cauliflower (I don’t care for either, though, so I’m biased). It’s such a pretty vegetable!

  12. Oh, the romanesco is so fracking pretty, I just know I would be terribly underwhelmed if I tried it with cauliflower now!
    To those who know such things, how easy is romanesco to come by in grocery stores?

  13. Wow! That looks delicious :p