I have yet to hear that someone doesn’t like fondue, and in my book it’s one of the best appetizers (or even main courses!) for entertaining OR for eating alone. Emile Henry was kind enough to send me their fondue kit to try out, and let me tell you, it did NOT disappoint. It was easy to use and kept the fondue at the perfect serving temperature throughout the whole meal. Plus, its gorgeous design makes it a beautiful centerpiece as well!
Of course, I knew that such a fondue pot deserved something special. This caramelized shallot and gruyère fondue was the perfect dish to fill it with. Savory and comforting, this fondue is perfect for cold weather, but can definitely be enjoyed year round. Enjoy!
* This recipe is adapted from Kristen Stevens’ recipe on theendlessmeal.com
Ingredients:
1.5 tablespoons salted butter
~1.5 cups diced shallots
1 teaspoon granulated sugar
2 teaspoons table salt
16 ounces grated fondue cheese (You can use lots of different types of cheeses; I used a fondue blend with gruyère, fontina, and raclette)
2 tablespoons all purpose flour
2 cups dry white wine
1/2 teaspoon ground nutmeg
1 medium clove garlic, minced
1/4 teaspoon cloves
black pepper, to taste
*loaf sourdough bread (for dipping)
Steps:
Melt butter in Emile Henry fondue pot. Add diced shallots and cook for 3-4 minutes.
Add the sugar and the salt, and cook, stirring frequently, for 15-20 minutes, or until shallots turn golden.
While shallots cook, mix cheese with flour. Add white wine to shallots and bring to a boil. Allow to cook for 1-2 minutes, then add in cheese by the handful. Continue adding cheese until no more remains; stir until smooth.
Whisk in nutmeg, cloves, garlic, and pepper. Add more salt if necessary.
Light the Emile Henry fondue pot burner 5 minutes before you plan on transferring the pot to the burner. While keeping the fondue over heat, cut the sourdough loaf into cubes.
Enjoy!
Notes:
*this recipe also works well with meats or vegetables instead of bread
*to thin fondue, add water or more white wine until desired consistency is reached
