Gruyère and Caramelized Shallot Fondue
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.
Servings 4 -6 Servings
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.