Gruyère Fondue with Caramelized Shallots
Ingredients:
- 1 tablespoon butter
- 1 1/4 cups thinly sliced shallots (about 6 ounces)
- 1 teaspoon sugar
- 1 1/2 cups (or more) dry white wine
- 14 ounces grated Gruy(re cheese (about 3 1/2 cups packed)
- 2 tablespoons all purpose flour
- Generous pinch of ground nutmeg
- 1 sourdough baguette, cut into 1-inch cubes
Preparation:
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. Add 1
1/2 cups wine to skillet; boil 1 minute.
Pour wine into heavy medium saucepan; set over
medium-low heat. Toss cheese with flour in medium bowl to coat. Add half
of caramelized shallots to wine; add cheese mixture by handfuls,
stirring until cheese melts and is smooth before adding more. Thin with
more wine if mixture is too thick. Season with nutmeg, salt and pepper.
Transfer cheese mixture to fondue pot. Set pot over
candle or canned heat burner. Top fondue with remaining caramelized
shallots. Serve with bread cubes.
No comments:
Post a Comment