CHEDDAR BEER FONDUE

CHEDDAR BEER FONDUE


INGREDIENTS:

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

DIRECTIONS:
In a small saucepan, saute onion and garlic in butter
until tender. 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 ceramic fondue pot or 1-1/2-quart
slow cooker to keep warm. If fondue thickens, just
add some additional cream. Serve with bread cubes.

Yield: Apx 3 cups