Beer Cheese Fondue

Ingredients

• 1 loaf(s) (1 pound, about 20 inches) French bread, cubed
• 1/4 cup(s) chopped onion
• 1 tablespoon(s) butter
• 1 teaspoon(s) minced garlic
• 1 cup(s) beer or nonalcoholic beer
• 4 cup(s) (16 ounces) shredded cheddar cheese
• 1 tablespoon(s) all-purpose flour
• 2 to 4 tablespoon(s) half-and-half cream

Preparation

1. • 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.
2. • 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.
3. • 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.