Beer Cheese Fondue

Beer Cheese Fondue

*Ingredients:
1 loaf (1 pound) French bread, cubed
1/4 cup chopped onion
1 tablespoon butter
1 teaspoon minced garlic
1 cup beer or nonalcoholic beer
4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream

* Directions:
Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, saute 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 1-1/2-qt. slow cooker.

Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 cups.
* tasteofhome.com
Originally published as Beer Cheese Fondue in Quick Cooking November/December 2004, p28