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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
1 loaf(s) (1 pound, about 20 inches) french bread, cubed |
1/4 cup(s) chopped onion |
1 tablespoon(s) butter |
1 teaspoon(s) minced garlic |
1 cup(s) beer or nonalcoholic beer |
4 cup(s) (16 ounces) shredded cheddar cheese |
1 tablespoon(s) all-purpose flour |
2 to 4 tablespoon(s) half-and-half cream |
Directions:
1. • 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.
2. • 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.
3. • 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.
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