Caramelized Shallot and Gruyere Cheese Fondue is the best cheese fondue you will ever eat!

Bread scooping some Gruyere Cheese Fondue.

Every year at Christmas when we put up the tree, we always have a cheese fondue. My mom started the tradition when my sister and I were kids and it has stuck ever since. Now, it has a whole lot more to do with the fondue than with putting up the tree. 🙂

It actually felt a little sacrilegious when I started serving this caramelized shallot and gruyere cheese fondue at the supper club. I felt like there was something wrong with eating fondue outside of Christmastime … until I had my first bite. Any notion of it being sacrilegious went out the door and became a big pile of cheesy, gooey deliciousness.

A pot of Gruyere Cheese Fondue with a whisk in it.

Of the few fondues I've made, this is my favorite. By far. And from all the moans coming from around the dinner table as people gorge on melted cheese covered bites of sourdough, I'm not the only one who loves this. But then what's not to love? Gruyere, check. Melted cheese, check. Melted cheese … oh wait I said that one already, right.

Gruyere Cheese Fondue in a cast iron pan.

I know that making fondue can be a bit intimidating. If you've made it before you might have even had it go a bit lumpy, right? I bet it still tasted amazing, but who wants lumpy melted cheese? But don't worry, with just a few simple tricks you can have fail-proof smooth, perfectly melted and delicious fondue. Want to know what those tricks are?

  1. Always (always always) start with your cheese finely grated. It does take a bit more work but when I've been in a hurry and grated it using the regular larger holes it separates and becomes lumpy. I'm not sure why but grating it using the smaller holes always works.
  2. Add only a small handful of cheese at a time and make sure that the cheese has completely melted and the pot returns to a boil before you add any more. Again, I'm not sure why but this does work. Every time.
  3. That's it. I make this dish regularly and as long as I follow those two rules it always turns out perfect.
Bread scooping some Gruyere Cheese Fondue from a cast iron pan.

If you make this Caramelized Shallot and Gruyere Cheese Fondue make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Bread scooping some Gruyere Cheese Fondue.

Caramelized Shallot and Gruyere Cheese Fondue

The Caramelized Shallot and Gruyere Cheese Fondue is the perfect appetizer when its served with sourdough bread, vegetables, or even spicy sausage.

If you love this recipe as much as we do, let us know with a 5-star rating!

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  • 1 tablespoon butter
  • 6 ounces shallots, thinly sliced (about 1 ½ cups)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 14 ounces gruyere cheese, finely grated (about 3 ½ cups packed)
  • 2 tablespoons all-purpose flour, for a gluten free version use 1 ½ tablespoons corn starch
  • 1 ½ cups dry white wine, more as needed
  • 1 pinch ground nutmeg
  • 1 small garlic clove, finely minced
  • 2 tablespoons apple brandy, like calvados
  • 1 teaspoon fresh ground black pepper


  • Melt butter over medium heat in a medium-sized, heavy-bottomed saucepan. Add the shallots and cook for 2 minutes. Add the sugar and salt and cook, stirring occasionally, for about 15 minutes.
    1 tablespoon butter, 6 ounces shallots, 1 teaspoon granulated sugar, 1 teaspoon salt
  • While the shallots are caramelizing, grate the cheese using the fine edge of the grater. Add to a large bowl and toss with the flour, or for a gluten-free fondue toss with cornstarch.
    14 ounces gruyere cheese, 2 tablespoons all-purpose flour
  • Add the white wine to the shallots and bring to a boil for 1 minute. Using one small handful at a time, slowly begin to add the cheese. Whisk until the cheese is melted and the pot returns to a simmer before adding more. Continue until all the cheese has been added to the fondue.
    1 ½ cups dry white wine
  • Whisk in the nutmeg, garlic, calvados and pepper. Be generous with the amount of pepper you grind in. Check for seasonings and add more salt and pepper as necessary.
    1 pinch ground nutmeg, 1 small garlic clove, 2 tablespoons apple brandy, 1 teaspoon fresh ground black pepper
  • If you would like your fondue to be a little thinner you can add another splash of wine or even water.


Use a dry white wine such as a pinot gris or a sauvignon blanc in this recipe.
The fondue can be made up to a day in advance. Store the cooled fondue in your fridge until about 15 minutes before you would like to serve it. Warm it on medium-low heat and whisk frequently until it is hot and bubbling. You may need to add a splash of water to thin it a little.

What to dip in a cheese fondue

While bread is what is often served with fondue, there are many other things that you can use to dip.  Some of our favorites are spicy sausage, sautéed whole mushrooms, lightly steamed broccoli or cauliflower, prawns, tiny roasted potatoes, and slices of apples.
Serving: 1 serving = ⅛ of the recipe, Calories: 288kcal, Carbohydrates: 7g, Protein: 16g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 475mg, Potassium: 148mg, Fiber: 1g, Sugar: 3g, Vitamin A: 515IU, Vitamin C: 2mg, Calcium: 515mg, Iron: 1mg
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