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
Beer Cheese Fondue
Prep Time
15 min
Yield
about 3 cups
Ingredients
- 1 loaf (1 pound) French bread, cubed
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1 cup beer or nonalcoholic beer
- 4 cups shredded cheddar cheese
- 1 tablespoon all-purpose flour
- 2 to 4 tablespoons half-and-half cream
Directions
- Preheat oven to 450°. Place bread cubes in a single layer on an ungreased 15x10x1-in. baking pan. Bake until lightly crisp, 5-7 minutes, stirring twice.
- Meanwhile, in a small saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese with flour; stir into saucepan until melted. Stir in 2 tablespoons cream.
- Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes.
Nutrition Facts
1/4 cup with 1-1/3 ounces bread: 261 calories, 13g fat (9g saturated fat), 44mg cholesterol, 469mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 12g protein.
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