5 Star Cheese Fondue With Carmelized Shallots Added From Other Recipe 5 Stars

FIVE-CHEESE FONDUTA

Steps:

• Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.

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 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.