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–+ servings
Bread scooping some Gruyere Cheese Fondue.

Caramelized Shallot and Gruyere Cheese Fondue

Yield: 8 servings
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
The Caramelized Shallot and Gruyere Cheese Fondue is the perfect appetizer when its served with sourdough bread, vegetables, or even spicy sausage.

Ingredients

  • 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

Instructions 

  • 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.

Notes

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