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[fon-doo, -dyoo, fon-doo, -dyoo; French fawn-dy] /fɒnˈdu, -ˈdyu, ˈfɒn du, -dyu; French fɔ̃ˈdü/ Cookery.

noun, plural fondues
[fon-dooz, -dyooz, fon-dooz, -dyooz; French fawn-dy] /fɒnˈduz, -ˈdyuz, ˈfɒn duz, -dyuz; French fɔ̃ˈdü/ (Show IPA)
a saucelike dish of Swiss origin made with melted cheese and seasonings together with dry white wine, usually flavored with kirsch: served as a hot dip for pieces of bread.
a dish of hot liquid in which small pieces of food are cooked or dipped:
beef fondue; chocolate fondue.
a baked soufflélike dish usually containing cheese and cracker crumbs or bread crumbs.
Also, fondu. .
/ˈfɒndjuː; French fɔ̃dy/
a Swiss dish, consisting of cheese melted in white wine or cider, into which small pieces of bread are dipped and then eaten

1878, French cooking term (15c.), literally “melted,” properly fem. past participle of fondre “to melt” (see found (v.2)).


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  • Fone

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  • Fong

    [fawng, fong] /fɔŋ, fɒŋ/ noun 1. Hiram L(eong) [lee-awng,, -ong] /liˈɔŋ,, -ˈɒŋ/ (Show IPA), 1907–2004, U.S. lawyer and senator from Hawaii 1959–77.

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    [fong-guh-fah-lee] /ˌfɒŋ gəˈfɑ li/ noun 1. the capital of Tuvalu, on Funafuti Island, in the South Pacific Ocean.

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