Rarely do I stop hunting for better recipes for things, even if I like it. This is one case where I will hunt no more. This tastes so good I have to stop myself from making it too often. Many thanks to my friend Johannes who convinced me to switch from Apple to Cherry brandy.

INGREDIENTS

2 tablespoon butter
6-8 shallots, finely sliced (about 1 to 1.5 cups)
1 teaspoon sugar
1 teaspoon salt
2 packages of the pre-grated fondue cheese mix found in KS deli. It's in a red package.
2 tablespoons all purpose flour. For a gluten free version use 1 1/2 tablespoons corn starch
1 1/2 cups (minimum) dry white wine (recommended: Sauvingon Blanc)
1/8 tsp ground nutmeg
1 small clove finely minced garlic
2 tablespoons Kirschwasser (clear cherry brandy) (or apple/pear .. whatever)
2-4 tsp ground black pepper

INSTRUCTIONS

Melt butter over medium heat in a medium sized, heavy bottomed saucepan. Add shallots and cook for 2 minutes. Add sugar and salt and cook, stirring occasionally until VERY WELL carmelized (almost burned). This will take at least 5 minutes, probably no more than 10.

While the shallots are caramelizing, add the packages of cheese to a large bowl and toss with the flour or corn starch.

When the shallots are done enough, add the white wine to the shallots and bring to a boil for 1 minute. One small handful at a time, slowly begin to add the cheese. Whisk until the cheese is melted and the pot returns to a boil before adding more. Continue until all the cheese has been added into the fondue.

Whisk in the nutmeg, garlic, liquor and pepper. Be generous with the amount of pepper you grind in. Check for seasonings and add more salt and pepper as necessary.

If you would like your fondue to be a little thinner you can add another splash of wine or even water.

Steve's Notes:

THIS IS THE BEST RECIPE EVER. Make in the tall saucepan, it works fine. Carmelize the shit out of the onions. About 1 tbsp of the pepper works. Bread and apples work perfectly.

Use a dry white wine such as a pinot gris or a sauvignon blanc in this recipe.

The fondue can be made up to a day in advance. Store the cooled fondue in your fridge until about 15 minutes before you would like to serve it. Warm it on medium low heat and whisk frequently until it is hot and bubbling. You may need to add a splash of water to thin it a little.

DIPPING:

The best is baguette and apples. Other fondue recipes offer additional suggestions such as spicy sausage, mushrooms, broccoli, cauliflower, seafood, and roasted potatoes.