Beer Cheese Fondue
This thick fondue originated in my kitchen when I didn't have all of the ingredients I needed to make the recipe I initially planned to prepare. Served with bread cubes, it has since become a staple, particularly while we watch football games on television.
-Chrystie Wear, Greensboro, North Carolina
SERVINGS
|
12
|
CATEGORY
|
Appetizer
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 1 loaf (1 pound, about 20 inches) French bread, cubed
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon butter
- 1 cup beer or nonalcoholic beer
- 4 cups (16 ounces) shredded cheddar cheese
- 1 tablespoon all-purpose flour
- 2 to 4 tablespoons half-and-half cream
DIRECTIONS
Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice.
Meanwhile, in a small saucepan, saute onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream.
Transfer to a small ceramic fondue pot or slow cooker; keep warm. Add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 cups.