2 Tbs. butter
1 small (2") onion, minced (about 1/2 c.)
1 clove of garlic, minced
1 tsp. mustard powder
2 Tbs. flour
8 oz. package of high-quality pre-grated cheese such as Cabot Extra-Sharp Cheddar
1/4 c. crumbled blue cheese (optional)
1 bottle or can of beer; pick beer you like to drink, but avoid "lite" or low alcohol beer.
Things to dip:
2 baguettes or 1 loaf of Italian bread cut into 1" cubes; day-old bread is perfect for this recipe.
Seeded and sliced apples such as granny smith or fuji
Anything else that would taste good with cheese (see below)
Special Equipment: Fondue Pot and Fondue Forks or long toothpicks
Note: fondue may be prepared on the stove and transferred to the fondue pot, or if you have an electric fondue pot like I do, it may be prepared in the fondue pot.
1. Open the bag of shredded cheese and put the flour in. Seal the bag and shake well. Set aside.
2. In your fondue pot or in a medium pot on the stove, melt the butter over medium heat and add the minced onion and garlic. Sautee until the onion is transluscent and soft. Add the mustard powder and stir to combine.
3. Open your beer and pour 1 cup into the mixture, stirring to combine.
4. Add cheese mixture and stir until smooth.
5. If using, add blue cheese and stir until combined. The blue cheese may leave small lumps in your fondue, and this is OK.
6. Add the cheese and flour mixture to the pot, stirring until smooth. If the mixture is too thick for your taste (test-dip a cube of bread and see if it clings properly), add more beer, up to 1-1/2 cups total.
7. Once you are happy with the consistence of the fondue, you can drink the rest of the beer or save it to have with dinner. If you prepared your fondue on the stove, heat your fondue pot and put the fondue in.
Serves 3 as a main course, 4-5 as an appetizer
Good to know
Almost anything tastes good when dunked in cheese - you might also try steamed broccoli, microwaved mushrooms, thin italian breadsticks, crisp firm pears, steamed cauliflower and baked fingerling (little tiny) potatoes. When preparing vegetables, make sure they are relatively dry before dipping.
If you have cute little fondue forks, have fun with them! If you do not, try extra-long toothpicks, small seafood forks or spearing food on thin Italian breadsticks, such as Alessi.
Fondue was originally conceived as a way to use up stale bread, so grab those day-old loaves at the grocery!
Although cheese fondue seems like a less-healthy choice, it's actually not bad: at 3 oz. of cheese per person, this recipe is a relatively healthy (depending on what you dip) vegetarian entree.
Consider your seating arrangements with care; if you drop something into the fondue, tradition says that you must kiss to the person on your left.