Gouda and Gruyere Fondue with caramelized shallots

A perfect holiday snack in my opinion. Appropriate for both Christmas and NYE, as it’s as equally celebratory as those holidays are.

It’s honestly so easy too. Melting cheese in wine has to be a game of patience and for someone who doesn’t mind stirring — but the results are way worth it.

Dip crudites like radish and endive — or baguette/ sourdough pieces. I could even get around some potato dipped in cheese fondue… the world is your oyster!

I used equal parts gruyere and goat’s gouda — though you can use so many different combinations of cheese. A quick google search will show you the right direction to take!

Ingredients:

250g gruyere

250g gouda

1 cup of wine, dry like sav. blanc

2 shallots, sliced thin

2 tbsp olive oil

few sprigs of thyme

chive blossoms, for garnish

Serving: baguette pieces, radish, endive

Method:

To caramelize the shallots: add sliced shallots to a frying pan over medium-low heat with 1 tbsp olive oil and saute for 30 minutes-ish, adding a splash of water every now and then to prevent any sticking and burning. Allow the shallots to get jammy, soft and golden brown by sauteing until they turn a deeper color. Add the other 1 tbsp of olive oil as you are cooking, whenever you feel like it needs more oil to prevent the sticking. Remove the shallots from the pan completely.

To make the fondue: grate the cheeses on a box grater to get the cheese grating all the same size. Bring the same pan used for the shallots back on low heat and add the wine. Wait for the wine to come to a rapid boil then add one handful of grated cheese at a time. Stir the cheese until it is completely melted before adding the next handful of cheese. Do this until all of the cheese is melted — but make sure to be patient and wait until the cheese is completely melted before adding the next amount.

Once it is soft, silky and smooth — turn off the heat and serve with baguette pieces, radishes and endive.

Keep warm and reheat if needed.