Yield: Yields about 5 cups.
If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it’s a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers (see Serving Suggestions, below), and invite friends over to dig (or rather, dip) in.
What to dunk: You can make cheese fondue a more balanced meal by serving some or all of the following as dipping options: Sourdough or ciabatta bread cubes, pear and apple slices, steamed carrots and cauliflower, boiled baby or fingerling potatoes, cornichons or baby pickles, grilled or broiled sliced sausage.
Amontillado, a medium-dry sherry, provides a nice contrast to the bitter beer and the sharp cheddar.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
My whole family loves this recipe, and guests who ate it a few nights ago have requested a copy; that's why I'm back looking at it online. This cheese fondue is different from most I have encountered. All the others used wine and tasted, well, cheesy; this one is still cheesy, of course, but it has a greater depth of flavor that I think comes from caramelizing the onions and garlic, and using mustard, caraway seeds (which I hadn't anticipated liking), beer, and sherry. The dunking items we've liked best have been: bread, seedless grapes, ham cubes, apple chunks, and Genoa salami.
Very easy to make. I added some marsala wine in addition to the sherry to give it a bit more kick and some sweetness to balance out the sharpness of the cheese. I would make this again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.