Beer and Swiss-Cheddar Fondue
Ingredients:
- 1 TBSP - unsalted butter
- 1/2 small yellow sweet onion
- 2 large cloves garlic, minced
- 3/4 lb Emmentaler cheese, coarsely grated
- 1/2 lb extra-sharp white Cheddar, coarsely grated
- 1/4 lb Gruyere, coarsely grated
- 2 TBS cornstarch
- 1 tsp dry mustard
- 12 oz. of lager-style beer
- 3 TBSP Amontillado Sherry
- Sea salt and pepper
Step 1: Melt the butter in a medium-sized sauce pan over medium low heat. Add the onion and minced garlic and cook until just beginning to caramelize.
Step 2: In a large bowl toss cheeses with the cornstarch until well coated.
Step 3: Add the beer to the saucepan and increase the heat to high until it's boiling. Then reduce heat to medium low and simmer about 3-5 minutes.
Step 4: Gradually add cheese mixture a handful at a time. Stir each batch well so that cheese is completely melted before adding another batch. Stir in the Sherry and season to taste with salt and pepper.
Transfer fondue to a fondue pot and serve immediately, keeping it warm but not hot. Serve with sourdough bread cubes, apple slices and/or grilled and sliced sausages
Do you have any great ideas for doing fondue without a fondue pot? Keeping a skillet hot etc?