Prep 15 mins
Cook 15 mins
- 1 tablespoon butter
- 1 1⁄4 cups thinly sliced shallots (about 6 ounces)
- 1 teaspoon sugar
- 1 1⁄2 cups dry white wine (or more)
- 14 ounces grated gruyere cheese (about 3 1/2 cups packed)
- 2 tablespoons all-purpose flour
- 1 pinch ground nutmeg
- 1 sourdough baguette, cut into 1 inch cubes
- Melt butter in heavy medium skillet over medium heat.
- Add thinly sliced shallots and sauté 3 minutes.
- Reduce heat to low; sprinkle shallots with sugar, salt and pepper.
- Sauté until shallots are caramelized, about 15 minutes.
- Transfer shallots to small bowl.
- Add 1 1/2 cups wine to skillet; boil 1 minute.
- Pour wine into heavy medium saucepan; set over medium-low heat.
- Toss cheese with flour in medium bowl to coat.
- Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more.
- Thin with more wine if mixture is too thick.
- Season with nutmeg, salt and pepper.
- Transfer cheese mixture to fondue pot.
- Set pot over candle or canned heat burner.
- Top fondue with remaining caramelized shallots.
- Serve with bread cubes.
Thank you for your kind words Deborah! I'm glad you enjoyed it. I can't wait to try your recipes - Mimi
This is a simple recipe that I tried over the holidays. I especially loved the taste of the carmalized shallots. We tried the sourdough baguette and potatoes as suggested. I found I did have to add quite a bit more wine as mixture was very thick. This is a wonderful easy recipe for entertaining.
I had never made fondue before and followed the recipe exactly as written. It was pretty easy and turned out great! We did use the red potatoes as well as the bread for dipping. In addition I sliced up a granny smith apple to try with the fondue, that was also good, but would be better with a cheddar fondue. I didn't have any pears or I would have tried that as well. Thanks for this recipe, I will definitely make it again!