- 1 clove garlic, split in half
- 2 cups beer
- 1 lb. sharp Cheddar cheese, shredded
- 1 lb. mild Colby cheese, shredded
- 2 Tbsp. ketchup
- 1 Tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 onion, chopped
- 1 Tbsp. olive oil
- 1/2 tsp. hot red pepper sauce
Rub fondue pot with garlic and discard garlic. Pour beer into pot and heat over low heat until steam begins rising from surface.
In heavy skillet cook onion in olive oil until tender. Stir into fondue along with remaining ingredients and, stirring constantly, cook over low heat until melted and blended.
You may add more cheese or beer to reach the desired consistency. Serve immediately with dippers, including bread cubes, hot cooked sausages, and vegetables.
Fondue is one of those cheesy dishes — yes, pun intended — that had its social heyday in the swinging seventies. My mother had a fondue set and threw fondue parties, as did many of her friends. I’ve also been to one fondue restaurant, which was actually pretty good. Maybe it’s making a comeback, it’s not one of those things I pay attention to. But cheeseball perception of not, it’s very tasty, especially if you love cheese as much as I do. Putting beer into it and enjoying it with beer, too, could make it a lot of fun as a meal, too. I’m willing to give it a try, at least. Who’s with me?