Best Gruyere Fondue With Caramelized Onions Recipes

SWISS GRUYERE FONDUE

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 SHALLOTS

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.

GRUYERE FONDUE DINNER

Steps:

• For the dippers: Preheat the oven to 400 degrees F.
• Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
• For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.

GRUYèRE FONDUE WITH CARAMELIZED SHALLOTS

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.

GRUYERE FONDUE WITH CARAMELIZED ONIONS

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.