Description
A rich and creamy Gruyère cheese fondue that’s perfect for dipping crusty bread, vegetables, and more.
Ingredients
Scale
- 1 tablespoon butter
- 1 ½ cups finely minced shallots
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 3 ½ cups finely grated Gruyère cheese
- 2 tablespoons all-purpose flour
- 1 ½ cups dry white wine (such as Pinot Gris or Sauvignon Blanc)
- 1 pinch ground nutmeg
- 1 small garlic clove (finely minced)
- 2 tablespoons apple brandy (like Calvados)
- 1 teaspoon fresh ground black pepper
Instructions
- Melt the butter over medium heat in a frying pan.
- Add the shallots and cook for 2 minutes.
- Reduce heat to medium-low, add sugar and salt, and cook for about 10 minutes until glossy.
- Grate cheese and toss with flour in a large bowl.
- Pour blended shallots and wine into a pot and bring to a boil.
- Slowly add cheese, whisking until melted and smooth.
- Remove from heat and whisk in nutmeg, garlic, apple brandy, and black pepper.
- Serve hot with dippers.
Notes
Freshly grated cheese is recommended for best results. Maintain steady heat to avoid separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Fondue
- Cuisine: Swiss
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 42g
- Saturated Fat: 26g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 100mg