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Beer Cheese Fondue

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

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;

Printed from tasteofhome.com Oct 14, 2008

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Beer Cheese Fondue cont.

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.