Best Gruyere Fondue With Caramelized Onions Recipes

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 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.

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.

GRUYèRE FONDUE

Steps:

• In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
• In a large heavy saucepan, sauté onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
• Reduce heat to medium. Add cream mixture, whisking constantly until thickened.
• Gradually add cheeses, and stir until melted and smooth. Mixture will become very thick.
• Add wine a little at a time and mix well. Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
• Transfer the fondue to a heated fondue pot and keep warm over low heat.
• Accompaniments:
• Lightly toasted French bread cubes
• Fresh cooked shrimp
• Steamed broccoli

CLASSIC CHEESE FONDUE

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

FRENCH ONION FONDUE

Steps:

• In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.
• Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.
• Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.

CHEESE FONDUE

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 (if using; otherwise, use water or wine) 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.
• What to dip:
• •Cubes of French bread
• •Cubes of apple and pear
• •Roasted potatoes
• •Julienned raw red bell pepper
• •Blanched broccoli florets
• What to drink:
• •Dry white wine such as dry Riesling or Sancerre
• •German lager or Saison-style ale
• •Farmhouse cider
• •Fino Sherry

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.