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ze_mookie in recipe_lair

Gruyère Fondue with Caramelized Shallots

For dipping we did potatoes and sourdough bread. Very good I must say!


1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 cups (or more) dry white wine
14 ounces grated Gruyère cheese (about 3 1/2 cups packed)
1-2 teaspoon all purpose flour or cornstarch.

2-3 red potatoes
Fresh Rosemary

1 sourdough baguette, cut into 1-inch cubes


Pre-heat oven to 350

Slice potatoes to make small wedges. You want to be able to pick them up with a fondue fork. Throw in a bowl and coat with oil. Put in a baking dish and sprinkle over salt, pepper and rosemary. cook for 30-45 minutes. (till you can put a fork through easy). I like them to brown slightly so I cook a little longer.

While they are cooking start working on the shallots.
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.

When the shallots and potatoes are done start on the fondue!
Shred the cheese and mix in the cornstarch to the cheese.
Rub the inside of a heavy saucepan or Fondue pot with the garlic, add the wine, and heat it over moderately low heat until the cheese is melted and the mixture hot. Add the Gruyère by the handfuls, stirring, until the cheese is melted and the mixture is blended well, and keep the mixture just below the simmering point. the nutmeg and pepper to taste, and heat the fondue, stirring constantly, until it just begins to bubble, but do not let it boil. Add the shallots to the mix towards the end.
Transfer the fondue to a heated fondue pot and keep it hot over a low flame. If the fondue becomes too thick, add some warm wine.