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BEER AND CHEDDAR FONDUE 

from fine cooking Appetizers 2009

1 tablespoon unsalted butter

1/3 cup minced yellow onion

1 large clove garlic, minced

fresh ground pepper to taste

3 cups grated Swiss cheese

2 cups grated extra sharp white cheddar cheese

1 cup grated Gruyere

2 tablespoons cornstarch

1 teaspoon dry mustard (I omitted as I’m deathly allergic)

1 teaspoon caraway seeds, ground

1 12 ounce beer, preferably Budweiser (I used Dos Equis)

3 tablespoons Amontillado sherry 

Sea Salt

Dipping items – crusty bread, apples, sausages, etc…

• Melt the butter in a fondue pot or heavy sauce pan.
• Add onion and garlic, stirring until it carmelizes.
• Add the caraway seeds and stir to brown them.  
• Add the beer, increase the heat and bring to a boil.
• Reduce the heat and simmer to mellow the flavor, about 5 minutes.
• In a separate bowl toss the cheeses with the cornstarch, mustard and pepper.
• Sprinkle the cheese mixture, a handful at a time, stirring each batch until smooth and all cheese is incorporated.
• Stir in sherry and adjust seasonings as necessary.
• Keep warm over a low flame.