Caramelized Shallot and Gruyere Cheese Fondue

Step 1

Melt butter over medium heat in a medium-sized, heavy-bottomed saucepan. Add the shallots and cook for 2 minutes. Add the sugar and salt and cook, stirring occasionally, for about 15 minutes.

Step 2

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.

Step 3

Add the white wine to the shallots and bring to a boil for 1 minute. Using one small handful at a time, slowly begin to add the cheese. Whisk until the cheese is melted and the pot returns to a simmer before adding more. Continue until all the cheese has been added to the fondue.

Step 4

Whisk in the nutmeg, garlic, calvados and pepper. Be generous with the amount of pepper you grind in. Check for seasonings and add more salt and pepper as necessary.

Step 5

If you would like your fondue to be a little thinner you can add another splash of wine or even water.