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Beer Cheese Fondue

 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
12 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1 loaf (1 pound) French bread, cubed
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 cup beer or nonalcoholic beer
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1 tablespoon King Arthur Unbleached 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 in butter until tender.
  • Add garlic; cook 1 minute longer. 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 fondue pot or 1-1/2-qt. slow cooker. Keep warm;
  • add additional cream if fondue thickens. Serve with toasted bread
  • cubes. Yield: about 3 cups.
Nutritional Facts: 1/4 cup equals 261 calories, 13 g fat (9 g saturated fat), 44 mg cholesterol, 469 mg sodium,

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Beer Cheese Fondue (continued)

Nutritional Facts: 22 g carbohydrate, 1 g fiber, 12 g protein.