Swiss Fondue with Caramelized Shallots

3 large shallots, skinned and sliced into super thin rings
1 teaspoon sugar
1 package (approx 1/2 lb) Emmentaler cheese (cut into 1/2" cubes)
1 package (approx 1/2 lb) Gruyere cheese (cut into 1/2" cubes)
2 cups white wine (I chose a Riesling tonight) (don't cook with a wine you wouldn't choose to drink)
2 tablespoons all-purpose flour
1/2 tablespoon ground nutmeg
1 clove garlic, sliced in half
few drops cherry brandy or cherry extract (optional)
2 tablespoons olive oil or grapeseed oil
3 small loaves of GOOD bread, various types (tonight we chose pumpernickel, multigrain, and ciabatta) cut into 1 inch cubes
cooking spray
salt and pepper to taste (you need more than you think you do)
zip-top plastic bag (gallon sized)

First, pour yourself a glass of wine to enjoy while chopping the cheese and bread into cubes.

Put all of the cheese cubes in a gallon-sized zip top plastic bag and add flour. Seal and shake well to cover cheese with flour.

Heat 1 1/2 tablespoon olive oil in a small saute pan over medium heat. Add shallots and bring to a simmer, allow them to brown slightly, add sugar, then turn the heat WAY down to low and leave them alone.

Heat the oven to 350°F.

Rub a large saucepan with cut side of garlic and heat remaining 1/2 tablespoon of oil. Dice remainder of garlic and add to pan. Allow it to brown slightly and then add remainder of wine. Start slowly adding cheese a handful at a time, stirring constantly and allowing each handful to fully combine and melt before adding more. Add nutmeg, cherry brandy/extract (if desired), and salt/pepper. Stir well until the fondue is a smooth and creamy texture. Taste and adjust seasonings if desired.

Spread bread cubes in a single layer on a baking pan. Spritz with cooking spray and bake at 350°F for 10 minutes or until lightly browned on the edges. Remove to a large serving bowl or tray.

Pour cheese mixture into a small crockpot and top with caramelized shallots. Serve fondue with small plates and fondue forks. Enjoy!