GRUYèRE FONDUE WITH CARAMELIZED SHALLOTS
Categories Cheese Onion Sauté Vegetarian Dinner Spring Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 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.
SWISS GRUYERE FONDUE
Make and share this Swiss Gruyere Fondue recipe from Food.com.
Provided by lazyme
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss cheese with cornstarch in large bowl.
- Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
- Reduce heat to medium.
- Whisk 1 handful of cheese into wine until almost melted.
- Repeat with remaining cheese in about 5 more batches.
- Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
- Whisk in Kirsch and nutmeg.
- Transfer to fondue pot and keep warm over fondue burner.
- Accompany with a platter of assorted dippers, fondue forks and plates.
- DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.
GRUYERE FONDUE WITH CARAMELIZED ONIONS
Sweet caramelized onions, in tandem with a fragrant blend of dried herbs, make a pleasing background for nutty Gruyere in this variation on the classic Swiss cheese fondue. If you like a milder fondue, substitute another Swiss cheese for part of the Gruyere. Serve with crust cubes of rosemary bread, bite size pieces of cooked...
Provided by Lynnda Cloutier
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- 1. In large skillet, melt butter in oil over medium low heat. Stir in the onions, herbes de Provence, 1/4 tsp. salt and pepper to taste. Cover the skillet and cook for 5 minutes. Uncover and continue to cook, stirring occasionally, til onions are soft and golden brown, 35 to 45 minutes longer.
- 2. In large bowl, toss shredded Gruyere cheese with the cornstarch to coat
- 3. Rub inside of medium pan with garlic and discard. Add wine, vinegar, and cayenne to pan. Cook over medium heat til hot but not boiling. Reduce heat to low and gradually stir in cheese mixture, letting each addition melt before adding more. Add all but about 1/2 cup of the onions. Season with additional salt and pepper to taste.
- 4. Transfer to a fondue pot, preferably ceramic or enameled cast iron, and scatter remaining onions on op. Regulate the heat under the pot if possible so that the cheese fondue remains warm, not hot.
GRUYERE FONDUE WITH CARAMELIZED SHALLOTS
Make and share this Gruyere Fondue With Caramelized Shallots recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 562.4, Fat 35.1, SaturatedFat 20.6, Cholesterol 116.8, Sodium 364.3, Carbohydrate 15, Fiber 0.1, Sugar 2.3, Protein 31.3
GRUYèRE FONDUE WITH CARAMELIZED SHALLOTS RECIPE | EPICURIOUS.COM
The slightly sweet sautéed shallots add a twist to the classic Swiss cheese fondue. In addition to the bread, boiled red-skinned baby potatoes cut in half make great dippers.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- 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.
CHEESE FONDUE
Categories Sauce Cheese Appetizer Kirsch White Wine Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Transfer to fondue pot set over a flame and serve with bread for dipping.
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GRUYERE CHEESE FONDUE - THE ENDLESS MEAL
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5/5 (3)Total Time 35 minsCategory AppetizerCalories 288 per serving
- Melt butter over medium heat in a medium sized, heavy bottomed saucepan. Add shallots and cook for 2 minutes. Add sugar and salt and cook, stirring occasionally for about 15 minutes.
- 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 corn starch.
- Add the white wine to the shallots and bring to a boil for 1 minute. One small handful at a time slowly begin to add the cheese. Whisk until the cheese is melted and the pot returns to a boil before adding more. Continue until all the cheese has been added into the fondue.
- 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.
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