Beer Cheese Fondue

Photo: psfreeman

A thick fondue served with bread cubes. From Chrystie Wear: Greensboro, North Carolina. Recipe published in Quick Cooking November/December 2004.

Yield: 12 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


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.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beer Cheese Fondue Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy