BEER AND CHEESE FONDUE

Beer and Cheese Fondue image

Provided by Vallery Lomas

Time 20m

Yield 4 to 6 appetizer servings

Number Of Ingredients 8

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4 cloves garlic, grated with a rasp grater
1 cup beer, such as a Belgian ale
1/2 teaspoon onion powder
1 pound shredded or grated cheese, such as a combination of Cheddar, Gruyere and Comte
1 tablespoon all-purpose flour
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
Sliced apples, pumpernickel or other crusty bread cubes, soft pretzels and tiny heated wieners, for serving

Steps:

Add the garlic, beer and onion powder to a large saucepan. Heat over medium heat until it starts to simmer around the edges.
Meanwhile, add the cheese and flour to a medium bowl and toss. Once the beer is simmering, add the cheese a handful at a time, stirring to melt it. Stir in the Worcestershire sauce and mustard. Cook over low heat, stirring and scraping the bottom of the pot, until all the cheese is melted, about 10 minutes.
Serve warm with sliced apples, pumpernickel or other crusty bread cubes, soft pretzels and tiny heated wieners.