Beer & Cheddar Fondue

Beer & Cheddar Fondue
Photo by Scott Phillips

Ingredients

  • 1 large clove garlic, minced
  • 2 Tbs. cornstarch
  • 1 tsp. dry mustard (such as Coleman’s)
  • 1 tsp. caraway seeds, coarsely ground in a spice grinder or with a mortar and pestle
  • Kosher salt
  • 3 Tbs. Amontillado sherry
  • ½ small yellow onion, minced (about 1/3 cup)
  • + 6 more ingredients
    • ½ tsp. freshly ground black pepper
    • 1-12-oz. can lager-style beer, preferably Budweiser
    • 12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)
    • 1 Tbs. unsalted butter
    • 4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
    • 8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)

Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.) Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes. Meanwh...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network