5 STAR CHEESE FONDUE WITH CARMELIZED SHALLOTS ADDED FROM OTHER RECIPE. 5 STARS!!

5 STAR CHEESE FONDUE WITH CARMELIZED SHALLOTS ADDED FROM OTHER RECIPE. 5 STARS!! image

Yield 6 people

Number Of Ingredients 12

1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
salt and pepper to taste for the shallots
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch (try leaving out the cornstarch)
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
Accompaniment: cubes of French bread on fondue forks or long wooden skewers, apples, pears, carrots, asparagus
Special equipment: a fondue pot

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. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic Or add to bottom of the fondue pot. 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.