- 1 tablespoon unsalted butter
- 1 cup of thinly sliced sweet yellow onion (or shallots)
- 1 ½ cup dry white wine
- 3 ½ cups (14 oz.) Gruyere cheese grated
- 2 tablespoons flour
- a pinch of nutmeg
- a pinch of mustard powder
Dipping Ingredients
- Sourdough loaf, Pumpernickel, or bread of choice cut into 1 inch cubes
- green apple cut into 1 inch cubes
- vegetables: baby carrots, celery, or other selected vegetables cut into bite sized pieces
- bite sized pieces of sausage
Preparation
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1. Melt butter in a medium sized skillet over medium heat, once melted add in the onions or shallots. Saute for 3 minutes. Reduce heat to low and season with a little salt and pepper. Saute on low heat until onions/shallots are caramelized (15 minutes). Transfer caramelized onions/shallots to a separate bowl for later.
2. Add the 1 ½ cup wine to the skillet and boil for 1 minute. Transfer the wine to a large saucepan, over medium/low heat.
3. Toss the grated Gruyere with the flour in a medium bowl until it is coated. Incorporate a handful of the cheese mixture into the wine, waiting until it is smoothly combined before adding the next handful. As the cheese is incorporated the onion/shallots can be combined at the same time. Nutmeg and mustard powder are optional additions to taste.
4. If the fondue is smooth of consistency it can be transferred to a fondue pot. If it is a little too thick additional wine can be poured into the mixture until the perfect consistency is met. Set the fondue pot over a candle or canned heat burner. Serve the fondue with a large spoon for catching lost bread/vegetables.
Background of the dish:
Fondue was invented in the 18th century in Switzerland by villagers who had little food, and very little fresh food. Originally fondue was only cheese fondue, and only bread was used to dip in it. Stale cheese and stale bread from the previous summer was made into a warm and tasty dish just in heating it and use of some basic preparations.
2 packages cream cheese at room temperature
