Bread scooping some Gruyere Cheese Fondue.

Caramelized Shallot and Gruyere Cheese Fondue

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: French


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



  • 1 tablespoon butter
  • 6 ounces thinly sliced shallots (about 1 1/2 cups)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 14 ounces finely grated Gruyere cheese (about 3 1/2 cups packed)
  • 2 tablespoons all purpose flour. For a gluten free version use 1 1/2 tablespoons corn starch
  • 1 1/2 cups (or more) dry white wine*
  • Generous pinch of ground nutmeg
  • 1 small clove finely grated or minced garlic
  • 2 tablespoons calvados or another apple brandy
  • Freshly ground black pepper, use generously

What to dip in the fondue:

  • While bread is what is often served with fondue, there are many other things that you can use to dip that I actually prefer. Some of my favourites are: spicy sausage, sautéed whole mushrooms, lightly steamed broccoli and cauliflower, prawns, tiny roasted potatoes and slices of apples.


  1. Melt butter over medium heat in a medium sized, heavy bottomed saucepan. Add shallots and cook for 2 minutes. Add sugar and salt and cook, stirring occasionally for about 15 minutes.
  2. 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 corn starch.
  3. Add the white wine to the shallots and bring to a boil for 1 minute. One small handful at a time slowly begin to add the cheese. Whisk until the cheese is melted and the pot returns to a boil before adding more. Continue until all the cheese has been added into the fondue.
  4. 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.
  5. 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.