This cheese fondue is creamy, smooth, and by far the best! It's classic melted gruyère cheese flavored with caramelized shallots, apple brandy, and warm spices. It's an easy recipe that's perfect for seasonal gatherings, and it's ready in just 35 minutes!
6ouncesshallots, finely minced (about 1 ½ cups)
14ouncesgruyere cheese, finely grated (about 3 ½ cups packed)
2tablespoonsall-purpose flour, for a gluten free version use 1 ½ tablespoons cornstarch
1 ½ cupsdry white wine, such as a pinot gris or a sauvignon blanc
1smallgarlic clove, finely minced
2tablespoonsapple brandy, like calvados
1teaspoonfresh ground black pepper
Melt the butter over medium heat in a medium-sized frying pan. Add the shallots and cook for 2 minutes. Reduce the heat to medium-low, add the sugar and salt, and cook, stirring occasionally, for about 10 minutes. Lower the heat if the shallots start to brown.
OPTIONAL STEP: Transfer the caramelized shallots to your blender. Add the wine and blend until smooth.
1 ½ cups dry white wine
Pour the blended wine and shallots (or add the minced shallots and wine - see notes) into a medium-sized pot and it to a boil for 1 minute. Lower the heat so it's very gently simmering. Using one small handful at a time, slowly begin to add the cheese. Whisk until the cheese has melted and the pot returns to a simmer before adding more. Continue until all the cheese has been added to the fondue.
Remove the pot from the heat then whisk in the nutmeg, garlic, apple brandy, and black 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
Serve the fondue hot, preferably in a fondue pot, with all your favorite dippers. See the below for a few ideas.
While leftover fondue can be reheated, it is best to make it fresh. To make your fondue party easier, you can prepare all your dippers, caramelize the shallots and blend them with the wine, and grate the cheese and mix it with the flour ahead of time. On party day, all you have to do is warm up the dippers and melt the cheese. Easy!We've added the optional step of blending the shallots with the wine for those who want a silky smooth fondue with no signs of caramelized shallots. By blending them you'll get all the wonderful taste without little bits in your fondue.
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.