Caramelized Shallot and Gruyere Fondue

I am FINALLY posting our fondue from Valentine’s Day! Oh man. My husband and I have a fondue tradition for Valentine’s Day, which started from our first (and only) dating V-day, in which we both went to the Melting Pot for the first time. Since then, we have been finding different recipes to make at home. And it is delicious!!


This caramelized shallot and Gruyere fondue comes from The Endless Meal and oh it was delightful. Then again, when is fondue ever NOT delightful? Unless you’re a cheese-hater. And there is no room for cheese-hating in my life.


Shallots are one of those vegetables that most people seem to forget about (unless you’re really into the culinary world). But they are a great little vegetable and can really add a lot of flavour to a dish. You could really taste the shallots in this dish but it was just so good. That’s all I can really say about that.


Caramelized Shallot and Gruyere Fondue

serves 2-4 (depending if it’s the meal or an appetizer)

-1tbsp butter
-6oz thinly sliced shallots (about 1.5cu)
-1tsp sugar
-1tsp salt
-14oz finely grated Gruyere cheese (about 3.5cu packed)
-2tbsp all purpose flour
-1.5cu (or more) dry white wine (I used cooking wine)
-Generous pinch of ground nutmeg
-1 small garlic clove, finely grated or minced
-2tbsp calvados or another apple brandy (I used apple cider)
-Freshly ground black pepper, use generously

-Melt butter over medium heat in a medium sized, heavy bottomed saucepan (or fondue pot). Add the shallots and cook for 2 minutes, then add the sugar and salt and cook, stirring occasionally for about 15 minutes.
-While the shallots are caramelizing, grate the cheese using the fine edge of the grater, then add to a large bowl and toss with the flour, or for a gluten free fondue, toss with corn starch.
-Add the white wine to the shallots and bring to a boil for 1 minute.
-Whisk in the cheese with one small handful at a time. Whisk it until the cheese is melted and the pot returns to a boil before adding more cheese. Continue doing this until all the cheese has been added.
-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.
-If you would like your fondue to be a little thinner you can add another splash of wine or even water.


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