A recipe for Gruyère and Caramelized Shallot Fondue! Grated Gruyère cheese is melted in a white wine caramelized shallot mixture for a perfect pairing with bread.
Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
I first came across the inspiration for this Gruyère and Caramelized Shallot Fondue over on The Endless Meal. It is such a fun variation for a date night at home and other special occasions.
Start by caramelizing thinly sliced shallots in a Caquelon/Fondue Pot until golden. Pour in white wine and simmer briefly before stirring in handfuls of grated Gruyère cheese.
Once the mixture is melted and smooth, season simply with black pepper, nutmeg, and Kirsch. The resulting decadent meal is delicious alongside cubed bread and boiled potatoes for dipping.
Notable Ingredients
Kirschwasser (Kirsch) is a clear, colorless brandy made from distilling morello cherries. For those in Northern Virginia, I was able to locate it at my local Virginia ABC store.
For the white wine, use a Chasselas/Fendant, Sauvignon Blanc, or other dry white wine.
Caquelon/Fondue Pot
For this recipe, I used a Swiss Traditional Cast Iron Cheese Fondue Pot (Caquelon) with a Fire Gel Capsule for heat to easily keep the mixture melted at the table.
Follow the manufacturer instructions for heating your fondue pot with the fondue fuel, if using.
If your fondue pot is not heat-safe on the stove, prepare the fondue in a separate pot before transferring to the table-side fondue set to keep warm.
A Few Gruyère and Caramelized Shallot Fondue Tips
To caramelize the thinly sliced shallots, cook over low to medium low heat until a deep golden color and softened. Don’t rush the process by turning the heat up. It takes time for the flavor to develop, around 20-30 minutes.
The shallots can be prepared up to a day in advance and refrigerated in an airtight container until ready to add to the fondue pot and serve.
Toss the cheese in the cornstarch before adding to the simmering wine. This will help with the melted consistency when blending.
Don’t add all the cheese at once. Work in batches, stirring in a handful at a time.
After adding the cheese to the pot, make sure the mixture does not come to a boil. The cheese may separate if it gets too hot.
If the mixture is too thin, slowly turn down the heat source. If too thick, turn up the heat very slightly.
Stir in the Kirsch immediately before serving. Some also like to have a small glass of Kirsch for soaking the bread briefly before dipping in the cheese.
Adjust the salt, black pepper, and nutmeg to taste. I usually add salt to the caramelized shallots and that is enough for me. The Gruyère is slightly salty on its own.
What to serve with the Fondue
I like to pair this Gruyère and Caramelized Shallot Fondue with a crusty bread and boiled potatoes.
A bread with enough structure to hold the cheese such as a baguette is best so it doesn’t break apart when dipping or fall completely off the fork. Cut the bread into bite-size pieces, about 1 inch (2.5 centimeter) cubes.
I also like cornichons (small pickled cucumbers) and/or pickled pearl onions to contrast with the cheese.
To help with digestion, fondue is often served with white wine or an herbal/black tea.
Looking for more cheese-based recipes?
Try my:
This recipe was originally posted in January 2016 and updated in January 2025.
Gruyère and Caramelized Shallot Fondue Recipe
Adapted from The Endless Meal
Gruyère and Caramelized Shallot Fondue
Ingredients
- 1 garlic clove peeled and halved
- 1 tablespoon (14 grams) unsalted butter
- 7 ounces (200 grams) shallots peeled and thinly sliced
- 1/4 teaspoon salt
- 1 1/4 cups (300 milliliters) dry white wine Fendant/Chasselas or Sauvignon Blanc
- 1 1/4 pounds (567 grams) Gruyère cheese freshly grated
- 2 tablespoons (18 grams) cornstarch
- 1/4 teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg
- 2 tablespoons (30 milliliters) Kirschwasser
For serving:
- Boiled baby potatoes
- Cubed crusty bread such as baguette
- Cornichons
- Pickled pearl onions
Instructions
- Rub the inside of the fondue pot or a medium pot with the cut side of the garlic halves.
- Place the fondue pot on the stove over medium low heat and add the butter.
- Once melted, add the the thinly sliced shallots.
- Cook, stirring occasionally while adjusting the heat between medium low and low, until golden and caramelized, about 20-30 minutes. Stir in the salt.
- Add the white wine to the pot and bring to a simmer.
- In a large bowl, toss the freshly grated Gruyère with the cornstarch.
- Once the white wine is simmering, reduce heat to low.
- Stir in handfuls of the coated cheese until melted and smooth.
- Season as desired with black pepper and nutmeg.
- Transfer the fondue pot to the table-side burner (set to medium-low/low) and stir in the Kirschwasser.
- Serve the fondue immediately with cubed bread, boiled potatoes, along with cornichons and pickled pearl onions on the side.
Lauren @ Sew You Think You Can Cook
I think this will be my fondue this Valentine’s! Incredible photos, too. I haven’t mastered the art of cheesy photography.