Emmental Fondue with Caramelized Shallots
- 6 oz. Emmental cheese, grated
- 6 oz. Gruyère cheese, grated
- 1 tbsp. all-purpose flour
- 1 tbsp. butter
- 1/3 cup sliced shallots
- 1 1/2 tsp. granulated sugar
- 1/2 tsp. Worcestershire sauce
- 2 tbsp. dry sherry
- 1 cup dry white wine
In medium bowl, combine Emmental, Gruyère and flour; mix well to coat cheese with flour. Set aside. In medium saucepan, melt butter over medium heat; add shallots and sauté for 2 min. or until starting to brown. Sprinkle with sugar; reduce heat to low and sauté until shallots are caramelized (6-8 min.). Add Worcestershire sauce and sherry. Simmer for 1 min. or until liquid evaporates; remove from heat. In large saucepan, bring white wine to a simmer over medium heat. Stir in shallot mixture; reduce heat to medium-low. Add cheese mixture by handfuls to wine-shallot mixture, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Transfer to fondue pot; serve immediately with cubes of French bread, lavash, boiled shrimp and blanched vegetables.
Recipe courtesy of 125 Best Fondue Recipes by Ilana Simon.