Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon butter
  • 6 ounces shallots (finely minced (about 1 ½ cups) )
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 14 ounces gruyere cheese (finely grated (about 3 ½ cups packed))
  • 2 tablespoons all-purpose flour (for a gluten free version use 1 ½ tablespoons cornstarch)
  • 1 ½ cups dry white wine (such as a pinot gris or a sauvignon blanc )
  • 1 pinch ground nutmeg
  • 1 small garlic clove (finely minced)
  • 2 tablespoons apple brandy (like calvados)
  • 1 teaspoon fresh ground black pepper

Instruction

  • Melt the butter over medium heat in a medium-sized frying pan. Add the shallots and cook for 2 minutes. Reduce the heat to medium-low, add the sugar and salt, and cook, stirring occasionally, for about 10 minutes. Lower the heat if the shallots start to brown.
  • 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 cornstarch.
  • OPTIONAL STEP: Transfer the caramelized shallots to your blender. Add the wine and blend until smooth.
  • Pour the blended wine and shallots (or add the minced shallots and wine - see notes) into a medium-sized pot and it to a boil for 1 minute. Lower the heat so it's very gently simmering. Using one small handful at a time, slowly begin to add the cheese. Whisk until the cheese has melted and the pot returns to a simmer before adding more. Continue until all the cheese has been added to the fondue.
  • Remove the pot from the heat then whisk in the nutmeg, garlic, apple brandy, and black pepper. Be generous with the amount of pepper you grind in. Check for seasonings and add more salt and pepper as necessary.
  • Serve the fondue hot, preferably in a fondue pot, with all your favorite dippers. See the below for a few ideas.