Beer & Cheddar Fondue

This is the recipe I followed (well, omitted caraway seeds & cut back on the sherry by 1 tbsp.) for our Christmas Eve fondue. I've been searching for a versatile recipe that we can hopefully rely on year after year for this little tradition of ours and so far, this one is a keeper.

Beer & Cheddar Fondue

1 tbsp. unsalted butter

1/2 small yellow onion, minced (about 1/3 cup)

1 large clove garlic, minced

12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)

8 oz. extra sharp white Cheddar, coarsely grated (about 2 lightly packed cups)

4 oz. Gruyere, coarsely grated (about 1 lightly packed cup)

2 tbsp. cornstarch

1 tsp. dry mustard

1/2 tsp. freshly ground black pepper

1 12-oz. can lager-style beer (preferably Budweiser according to Fine Cooking)

2 tbsp. Amontillado sherry (I used whatever I had on hand)

Kosher salt

Melt the butter in a 2-qt flameproof fondue pot or a heavy saucepan over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize (about 15-20 minutes).

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar and Gruyere with the cornstarch, mustard and pepper.

Add the beer & increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavour of the beer (about 3 minutes).

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back & forth pattern so the cheese doesn't ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth & thick. Adjust the heat as necessary to maintain barely a simmer. Stir in the sherry and season with salt. If using a saucepan, transfer the fondue to a fondue pot and set the pot over a low flame to keep warm.

Dipping Ingredients: Cubes of tenderloin, shrimp, grilled sausage slices, ciabatta bread cubes, apple slices, steamed carrots, broccoli & asparagus, gherkins.

Beer & Cheddar Fondue, Fine Cooking #82, back cover. December 1, 2006.