Gruyere Fondue with Caramelized Shallots
Elevate your next gathering with the decadent elegance of Gruyere Fondue with Caramelized Shallots—a warm and creamy masterpiece perfect for dipping and sharing. Featuring the nutty richness of Gruyere cheese melted with dry white wine, this fondue recipe is elevated by the subtle sweetness of golden caramelized shallots. A hint of fresh lemon juice brightens the flavors, while a cornstarch slurry ensures a luxuriously smooth consistency. Whether paired with crusty bread cubes, crisp vegetable sticks, or your favorite dippable treats, this indulgent appetizer is both sophisticated and crowd-pleasing. Ready in just 35 minutes, it’s a show-stopping dish ideal for dinner parties, cozy nights in, or any occasion that calls for a touch of gourmet charm.
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Recipe Information
Ingredients
- 400 grams Gruyere cheese
- 3 whole Shallots
- 2 tablespoons Unsalted butter
- 1 cup Dry white wine
- 1 clove Garlic
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Freshly ground black pepper
- 1 assorted platter Bread cubes, vegetables, or other dipping items
Instructions
Grate the Gruyere cheese and set it aside to allow it to come to room temperature.
Peel and finely slice the shallots.
In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Add the sliced shallots and cook for 10-12 minutes, stirring occasionally, until they are soft, golden, and caramelized. Remove from heat and set aside.
Peel the garlic clove and rub it along the inside of a medium fondue pot or heavy saucepan. Discard the garlic clove.
Pour the dry white wine into the pot and heat over medium heat until it starts to simmer gently (do not boil).
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set aside.
Gradually add the grated Gruyere cheese to the simmering wine, a handful at a time, stirring constantly with a wooden spoon or silicone spatula. Ensure each handful is melted before adding the next.
Once the cheese is fully melted, stir in the cornstarch slurry and continue to cook for another 2-3 minutes until the mixture thickens and becomes smooth.
Add the fresh lemon juice, ground black pepper, and the caramelized shallots to the fondue, stirring to combine.
Transfer the fondue pot to a tabletop burner or keep it warm over low heat. Serve immediately with an assortment of bread cubes, vegetable sticks, or other dipping items.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1065 mg | 82% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
