Crossword Solver > found answer > FONDUES

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CROSSWORD
ANSWER

fondues

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The answer FONDUES has 3 possible clue(s) in existing crosswords.

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The word FONDUES is VALID in some board games. Check FONDUES in word games in Scrabble, Words With Friends, see scores, anagrams etc.

Searching in Dictionaries ...

Definitions of fondues in various dictionaries:

noun - cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces

noun - hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped

verb - to cook in a pot of melted cheese

Word Research / Anagrams and more ...

Keep reading for additional results and analysis below.

Possible Crossword Clues
Cheese dishes
Dipped dishes
Melted-cheese dishes

Last Seen in these Crosswords & Puzzles
Nov 20 2012 New York Times
May 8 2005 New York Times
Apr 4 2005 New York Times

Possible Dictionary Clues
Plural form of fondue.
a dish in which small pieces of food are dipped into a hot sauce or a hot cooking medium such as oil or broth.
A dish in which small pieces of food are dipped into a hot sauce or a hot cooking medium such as oil or broth.

Fondues might refer to
Fondue (; French: [fɔ̃dy]) is a Swiss dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. * Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

Fondues might refer to

Fondue (; French: [fɔ̃dy]) is a Swiss dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
* Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

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