Gruyere Fondue With Caramelized Shallots
Ready In: 30 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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