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Fondue Recipe

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In the 70’s everyone had a Fondue pot. Well, they are back. Many cheeses can be used to create this classic dish that your guests can enjoy all night long. We don’t think you can beat Grand Cru as the center piece.

Grand Cru Fondue

1 tablespoon butter

1 1/4 cups thinly sliced shallots (about 6 ounces)

1 teaspoon sugar

1 1/2 cups (or more) Chardonnay

14 ounces grated Grand Cru cheese (about 3 1/2 cups packed)

2 tablespoons all purpose flour

Generous pinch of ground nutmeg

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 remainingcaramelized shallots. Serve with bread cubes.

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