Gruyère Fondue With Caramelized Shallots Recipe Epicuriouscom

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GRUYèRE FONDUE WITH CARAMELIZED SHALLOTS



Gruyère Fondue with Caramelized Shallots image

Categories     Cheese     Onion     Sauté     Vegetarian     Dinner     Spring     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

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
1 sourdough baguette, cut into 1-inch cubes

Steps:

  • 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 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. Serve with bread cubes.

GRUYERE FONDUE WITH CARAMELIZED SHALLOTS



Gruyere Fondue With Caramelized Shallots image

Make and share this Gruyere Fondue With Caramelized Shallots recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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
1 pinch ground nutmeg
1 sourdough baguette, cut into 1 inch cubes

Steps:

  • 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 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.
  • Serve with bread cubes.

Nutrition Facts : Calories 562.4, Fat 35.1, SaturatedFat 20.6, Cholesterol 116.8, Sodium 364.3, Carbohydrate 15, Fiber 0.1, Sugar 2.3, Protein 31.3

GRUYERE FONDUE WITH CARAMELIZED SHALLOTS



GRUYERE FONDUE WITH CARAMELIZED SHALLOTS image

Categories     Dinner

Number Of Ingredients 7

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 Gruyère cheese (about 3 1/2 cups packed)
2 tablespoons all purpose flour Generous pinch of ground nutmeg
1 sourdough baguette, cut into 1-inch cubes

Steps:

  • 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 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. Serve with bread cubes. Makes 4 servings. Bon Appétit March 2000

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  • Melt butter over medium heat in a medium sized, heavy bottomed saucepan. Add shallots and cook for 2 minutes. Add 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. Add to a large bowl and toss with the flour, or for a gluten free fondue toss with corn starch.
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  • 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.

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