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REC: Gruyere Fondue With Caramelized Shallots

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1400 posts
Joined: Feb 5, 2007


Posted to Thread #9328 at 5:22 pm on Jan 9, 2008

Gruyere Fondue With Caramelized Shallots

1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
1 1/2 cups dry white wine (or more)
14 ounces grated gruyere cheese (about 3 1/2 cups packed)
2 tablespoons all-purpose flour (I used cornstarch)
1 pinch ground nutmeg
1 sourdough baguette, cut into 1 inch cubes
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.
Pour wine into heavy medium saucepan; set over medium-low heat.
Toss cheese with flour (cornstarch)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.

Top fondue with remaining caramelized shallots. Serve with bread cubes

RecipeZaar: Recipe #45179

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