🧀 Shallot Fondue
Shallot fondue is a Swiss-style cheese fondue in which finely chopped shallots are softened in the pot before the wine and cheese go in. The shallots melt into the sauce and give it a gentle, sweet onion note that balances the sharp cheese. It is served bubbling in a communal pot at the table, with potatoes and vegetables for dipping.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g mixed Swiss cheese (e.g. Gruyère and Emmental), grated
- 300 ml dry white wine
- 1 garlic clove, halved
- 3 shallots, finely chopped
- 1 tbsp cornstarch
- Black pepper and nutmeg to taste
- Boiled small potatoes and raw vegetables for dipping
Method
- Rub the inside of a fondue pot with the cut garlic, then leave the garlic in the pot.
- Add a few drops of water and the shallots and cook gently for 5 minutes until soft and translucent.
- Add the wine and warm over medium heat until steaming, without boiling.
- Toss the cheese with the cornstarch and add it by handfuls, stirring in a figure-eight until each addition melts.
- Season with pepper and nutmeg, set the pot over a burner at the table and dip potatoes and vegetables on long forks.
How to make it lighter
- Dip mostly vegetables such as broccoli, peppers, cherry tomatoes and mushrooms instead of loading up on potatoes.
- Fondue is dense: decide on your share before you start — about 150–200 g of the melted cheese is a realistic single serving.
- Serve it with a large green salad dressed with vinegar and a little oil so the cheese is not the whole meal.
History
Swiss cheese fondue is a dish of the Alpine regions of Switzerland and neighbouring France and Italy. It was popularised as a Swiss national dish in the 20th century, notably through promotion by the Swiss Cheese Union from the 1930s.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →