Gazette Gourmet: Beer and Swiss-Cheddar Fondue

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Beer and Swiss-Cheddar Fondue

1 tablespoon unsalted butter
½ small yellow sweet onion, minced
2 large cloves garlic, minced
¾ pound Emmentaler cheese, coarsely grated
½ pound extra sharp white Cheddar, coarsely grated
¼ pound Gruyere, coarsely grated
2 tablespoons cornstarch
1 teaspoon dry mustard
12 ounces lager-style beer
2 tablespoons Amontillado Sherry
* sea salt and freshly ground pepper, to taste

Melt butter in a medium-sized sauce pan over medium low heat. Add onion and garlic and cook until just beginning to caramelize. In a large bowl, toss cheeses with cornstarch until well coated.

Add beer to saucepan and increase heat to high until it’s boiling. Reduce heat to medium low and simmer about 3 to 5 minutes.

Gradually add cheese mixture a handful at a time. Stir each batch well so that cheese is completely melted before adding another batch. Stir in the Sherry and season to taste with salt and pepper. Transfer fondue to a fondue pot and serve immediately, keeping it warm but not hot. Serve with sourdough bread cubes, apple slices, and/or grilled and sliced sausages.