Beer Cheese Fondue Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 teaspoon minced garlic
- 4 cups (16 ounces) shredded cheddar cheese
- 1 cup beer or nonalcoholic beer
- 1 loaf (1 pound) french bread cubed
- 2 to 4 tablespoons half-and-half cream
- Carbohydrate 0.871712014935865 g
- Cholesterol 2.54192708442342 mg
- Fat 0.96976168456879 g
- Fiber 0.0791019918399265 g
- Protein 0.12581453914333 g
- Saturated Fat 0.609928040457784 g
- Serving Size 1 1 serving (5g)
- Sodium 15.2508826844144 mg
- Sugar 0.792610023095938 g
- Trans Fat 0.0704964432277153 g
- Calories 12 calories
Directions Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450degrees for 5-7 minutes or until lightly crisp, stirring twice. Meanwhile, in a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. 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 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. Originally published as Beer Cheese Fondue in Quick Cooking November/December 2004, p28 Nutritional Facts 1/4 cup equals 261 calories, 13 g fat (9 g saturated fat), 44 mg cholesterol, 469 mg sodium, 22 g carbohydrate, 1 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
