Gruyère and Caramelized Shallot Fondue
Shallots add a depth of flavor to nutty Gruyère in this classic fondue. Serve with a variety of fresh vegetables and bread cubes. Or, for an especially decadent experience, serve with homemade gougères.
- 1 lb. (500 g) Gruyère cheese, grated
- 1 Tbs. cornstarch
- 1 Tbs. unsalted butter
- 3 shallots, thinly sliced
- 1/2 cup (4 fl. oz./125 ml) white wine
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 1 Tbs. Dijon mustard
- 1/4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 1 1/2 lb. (750 g) assorted vegetables, such as Belgian endive leaves, thinly sliced radishes, and bite-sized cauliflower florets
- 1/2 loaf crusty bread, cubed
In a bowl, toss the cheese with the cornstarch. Set aside.
In a saucepan over medium heat, melt the butter. Add the shallots and sauté until caramelized, 6 to 8 minutes. Add the wine to the pan. When it comes to a simmer, whisk in the cream, Dijon and nutmeg. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring, frequently, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Serve with the vegetables and bread cubes alongside for dipping into the cheese with individual fondue forks. Serves 4.
Williams-Sonoma Test Kitchen