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!!

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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.

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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.

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Caramelized Shallot and Gruyere Fondue

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

Ingredients:
-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

Directions:
-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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