9 Reviews

Thank you for your kind words Deborah! I'm glad you enjoyed it. I can't wait to try your recipes - Mimi

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Mimi Bobeck November 14, 2002

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.

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Kate in Ontario January 03, 2003

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!

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MsKittyKat November 11, 2002

delicious

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lesleyb February 28, 2003

My fiance really liked it, but I didn't. Maybe the Chardonnay I chose was too dry or I didn't boil off enough of the alcohol. Either way, it isn't something that I will be making again. We tried other people's suggestions of dipping steamed vegetables. We had bread, broccoli, cauliflower, snap peas, and potato wedges. The veggies work nicely for dipping.

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naturegal07 August 10, 2009

From Bon Appetit, March 2000. Sometimes I add cooked, crumbled bacon. Boiled small red-skinned baby potatoes cut in half also make great dippers as others have suggested.

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swissms May 31, 2009

The shallots were awesome! We had problems getting the cheese to melt and to not be stringy, but the flavor was pretty good.

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Everything Sweet January 19, 2008

This is one of my favorite fondues. It is simple to prepare which is a plus since I find that I don't cook very much anymore. The carmalized shallots add an interesting flavor to the fondue. My husband and I fight over who gets to finish the dish whenever I make it. One other thing about this fondue. I find that it tastes best with either bread or carrots. Please try this recipe if you enjoy fondue.

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Elizabeth Fullerton August 06, 2004
Gruyere Fondue With Caramelized Shallots