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Beer & Cheese Fondue

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Ingredients

Adjust Servings:
1 tablespoon unsalted butter
1/2 small yellow onion, minced (about 1/3 cup)
1 large garlic clove, minced
12 ounces emmenthaler cheese, coarsely grated (about 3 lightly packed cups)
8 ounces white cheddar cheese, extra sharp coarsely grated (about 2 lightly packed cups)
4 ounces gruyere, coarsely grated (about 1 lightly packed cup)
2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 teaspoon fresh ground black pepper
1 teaspoon caraway seed, coarsely ground
12 ounces beer, preferably budweiser
3 tablespoons sherry wine, amontillado
kosher salt

Nutritional information

321.2
Calories
187 g
Calories From Fat
20.8 g
Total Fat
12.8 g
Saturated Fat
65.8 mg
Cholesterol
304.4 mg
Sodium
7.2 g
Carbs
0.4 g
Dietary Fiber
0.8 g
Sugars
15.7 g
Protein
124g
Serving Size

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Beer & Cheese Fondue

Features:
    Cuisine:

    From Fine Cooking 82 , pp. Back Cover
    December 1, 2006

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Beer & Cheese Fondue, From Fine Cooking 82 , pp Back Cover December 1, 2006, From Fine Cooking 82 , pp Back Cover December 1, 2006


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    Steps

    1
    Done

    Melt the Butter in a 1-1/2- to 2-Qt. Flameproof Fondue Pot Over Medium-Low Heat. (if You Dont Have a Fondue Pot Thats 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.

    2
    Done

    Meanwhile, in a Large Bowl, Toss the Emmentaler, Cheddar, and Gruyre With the Cornstarch, Mustard, and Pepper.

    3
    Done

    Add the Caraway Seeds to the Pot and Stir to Toast Them Slightly, About 2 Minutes. Add the Beer, Increase the Heat to High, and Bring to a Boil. Reduce the Heat to Medium Low and Simmer to Mellow the Flavor of the Beer, About 3 Minutes.

    4
    Done

    Sprinkle the Cheese Mixture Into the Pot a Large Handful at a Time, Stirring Each Batch in a Back and Forth Pattern So That the Cheese Doesnt Ball Up as It Melts. Continue Adding and Stirring Until All of the Cheese Is Melted, Smooth, and Thick, Adjusting the Heat as Necessary to Maintain Barely a Simmer. Stir in the Sherry and Season to Taste With Salt. (if Using a Saucepan, Transfer the Fondue to a Fondue Pot.) Set the Fondue Pot Over a Low Flame at the Table to Keep It Warm. Serve With the Dipping Ingredients.

    5
    Done

    Serving Suggestions.

    6
    Done

    What to Dunk: You Can Make Cheese Fondue a More Balanced Meal by Serving Some or All of the Following as Dipping Options: Sourdough or Ciabatta Bread Cubes, Pear and Apple Slices, Steamed Carrots and Cauliflower, Boiled Baby or Fingerling Potatoes, Cornichons or Baby Pickles, Grilled or Broiled Sliced Sausage.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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