I could try listing the family recipe from memory, but would probably get proportions wrong. You can Google search for recipes. There are lots.

The fondue itself is simple. It's what you choose to cook in it, and with whom that makes it entertaining. I've also managed to soften (if not convert) a few die-hard anchovy haters with it by telling them afterward what provides the taste and texture.

This was traditionally cooked on the stovetop and eaten with cabbage as an appetizer. With the fondue craze it escalated into a full meal/experience.