Make It In A Skillet: Who Ever Says You Need To Have A Fondue Pot In Order To Enjoy This Classic Appetizer?

All five of these recipes are great, so we recommend trying them all. Here are two of our favorite recipes that we had to share with you.

Check Out How It's Made…

BACON, ONION AND ASIAGO FONDUE
1. Heat a medium skillet over medium heat. Add 1 cup diced bacon and cook until crisp, 6 to 7 minutes. Remove the bacon and set aside. 2. Drain all but 2 teaspoons of the bacon fat from the skillet. Add ¾ cup thinly sliced onions and cook until lightly golden, 7 to 8 minutes more. 3. Return the cooked bacon to the skillet, and add 3 tablespoons heavy cream. Bring to a simmer over medium heat. 4. Remove the skillet from the heat, and add 1⅓ cups diced asiago. 5. Transfer the skillet to a 375°F oven until the cheese is melted (you may need to stir once to encourage even melting), 6 to 8 minutes. 6. Serve immediately.

BEER AND CHEDDAR FONDUE
1. In a medium skillet over medium heat, bring 1 cup beer to a simmer. Simmer until the beer is reduced to about ¼ cup. 2. Whisk in 3 tablespoons heavy cream and return to a simmer, then turn off the heat. 3. Add 1⅓ cups diced cheddar cheese and then transfer the skillet to a 375°F oven until the cheese is melted (you may need to stir once to encourage even melting), 6 to 8 minutes. 4. Serve immediately.

Finished!

Those sound amazing, don't they? The others on the list are just as awesome. There's the kale and fontina fondue, which has a hearty, roasted flavor. As you can see, the possibilities are endless when it comes to fondue. Some of these versions combine ingredients you'd probably never think about using in fondue, but boy do they take this tasty treat to a whole new level.

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