• 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