Recipe: Caramelized Shallot Fondue

2 Nov

For my mom’s birthday this year, I tried making her something nice instead of buying her something. And in my vocabulary, nice also means yummy. We got a new fondue set that I’ve been dying to try out and I thought this Gruyere Caramelized Shallot fondue recipe would be perfect for its inaugural use.

The fondue turned out great. I definitely recommend getting good melting cheeses because they will enhance the flavor and outcome of the entire fondue.

Recipe from epicurious

1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
1 1/2 cups (or more) dry white wine
14 ounces grated Gruy(re cheese (about 3 1/2 cups packed)
2 tablespoons all purpose flour
Generous pinch of ground nutmeg

Note: I’m a cheese fanatic, so in addition to Gruyere, I used Swiss and Emmental cheeses. I did about 1C of each cheese for my version.

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.

Trying out video and the “flippy chef thing” for the first time here!

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.

I served my fondue with some simple dippers- baby carrots, broccoli and chunks of sour dough bread.


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