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Course Appetizer


  • 1 each envelope lipton onion soup
  • 2 cup tomato juice
  • 4 teaspoon lemon juice
  • 1 pound american cheese shredded
  • 1 bread, fresh cut into bit sized pieces


  • In medium saucepan, combine onion soup, tomato juice, and lemon juice.
  • Heatslowly. When juice begins to simmer, add small portions of cheese and stirconstantly until melted.
  • Continue to add cheese gradually, stirringconstantly, making sure each addition is melted.
  • Remove to fondue pot orchafing dish or heated casserole.
  • Spear cubes of bread, then dip and stirin fondue.