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CARAMELIZED SHALLOT AND GRUYERE CHEESE FONDUE
Ingredients
- 1 tablespoon butter
- 6 ounces thinly sliced shallots (about 1½ cups)
- 1 teaspoon sugar
- 1 teaspoon salt
- 14 ounces finely grated Gruyere cheese (about 3½ cups packed)
- 2 tablespoons all purpose flour. For a gluten free version use 1½ tablespoons corn starch
- 1½ cups (or more) dry white wine*
- Generous pinch of ground nutmeg
- 1 small clove finely grated or minced garlic
- 2 tablespoons calvados or another apple brandy
- Freshly ground black pepper, use generously
- What to dip in the fondue:
- While bread is what is often served with fondue, there are many other things that you can use to dip that I actually prefer. Some of my favourites are: spicy sausage, sautéed whole mushrooms, lightly steamed broccoli and cauliflower, prawns, tiny roasted potatoes and slices of apples.
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