Beer & Cheddar Fondue

Beer & Cheddar Fondue
Photo by Scott Phillips


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


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