Beer Cheese Fondue by
•1 loaf (1 pound, about 20 inches) French bread, cubed
•1/4 cup chopped onion
•1 teaspoon minced garlic
•1 tablespoon butter
•1 cup beer or nonalcoholic beer
•4 cups (16 ounces) shredded cheddar cheese
•1 tablespoon all-purpose flour
•2 to 4 tablespoons half-and-half cream
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.
Meanwhile, 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-qt. slow cooker; keep warm. Add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 cups.