Gruyere Fondue With Caramelized Shallots

Recipe by Mimi Bobeck
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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