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
Beer Cheese Fondue Recipe
Beer Cheese Fondue
1 loaf (1 Lb.) French bread, cubed
¼ cup chopped onion
1 Tbsp. butter
1 tsp. minced garlic
1 cup beer or non-alcoholic beer
4 cups (16 oz.) shredded cheddar cheese
1 Tbsp. flour
2 to 4 Tbsp. half-and-half cream
Place bread cubes in a single layer in an ungreased 15 x 10 x 1 inch baking pan. Bake at 450 F. for 5-7 minutes or until lightly crisp, stirring twice.
Meanwhile, in a small saucepan, sauté 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 ½ qt. slow cooker. Keep warm; add additional cream to fondue thickens. Serve with toasted bread cubes. 3 cups
(Recipe for Beer Cheese Fondue came from Taste of Home (tasteofhome.com)
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