Comté Fondue with Caramelized Shallots and Dijon

In France’s Jura region, Comté fondue brings roasted nutty flavors and silky-smooth texture. While classic Swiss recipes rely on a blend of different cheeses, using 100% Comté gives your fondue an extraordinarily elegant flavor and a signature French-Alpine theme. To elevate the fondue with a unique twist, mix in a dollop of Dijon mustard, caramelized shallots and fresh thyme before serving!

Recipe provided by Marissa Mullen of That Cheese Plate

1 shallot, finely sliced

1 tablespoon olive oil 

2-3 sprigs fresh thyme, plus more to garnish 

1 ½ lbs (24 oz) Comté cheese, finely shredded

1 ½ tablespoons cornstarch

1 clove garlic, cut in half

1 cup white wine

1 teaspoon lemon juice

1 tablespoon Dijon mustard

Ground black pepper, to taste

Suggested pairings:

Saucisson sec

Sauteed garlic broccolini

Sliced apples

Sliced pears

Cornichons

Baguette cubes

Waffle Fries

Candied walnuts

In a fry pan, sauté sliced shallots in olive oil until browned and jammy, about 15 minutes. Add in thyme and sauté for another 5 minutes. Set aside.

In a medium bowl, toss the finely shredded Comté cheese with the cornstarch until evenly coated.

Rub the cut side of the garlic clove around the inside of your Le Creuset Alpine Signature Fondue Pot. Add the white wine and lemon juice to the pot and bring to a gentle simmer over medium heat.

Reduce heat to low and add the cheese one handful at a time, stirring constantly in a steady motion until fully melted before adding the next batch. Keep the mixture at a bare simmer and stir in the caramelized shallots, Dijon mustard, fresh thyme, and ground black pepper before serving.

Transfer the fondue pot to the stand to keep warm and serve with dippers of your choice.