If your fondue pot is still in the original package, I’m giving you a reason to put that wedding present to good use! Good Morning Texas asked me to do a Fondue segment for a 60s themed show today. Honestly, I’ve always found the traditional recipe a little bland. Here is my version, using beer instead of white wine and adding thyme and garlic for extra flavor. And swap out the traditional dippers of cubed bread and steamed vegetables for decadent foods like lobster and shrimp, smoked sausage or salami and crisp apples. Try it the next time you have friends over or want an adventurous dinner with the kids.
How To Fondue
- 1 beer (the darker the better, Shiner or Guinness work well)
- Splash of dry Vermouth
- 2 cups shredded gruyere cheese
- 2 cups shredded Swiss cheese
- 2 tablespoons corn starch
- 3 sprigs thyme
- 1 whole garlic clove
- salt and pepper to taste
- In a large saucepan, pour the beer and Vermouth, along with the garlic and thyme, and bring to a simmer.
- Remove the garlic clove and discard.
- Meanwhile, toss cornstarch with shredded cheese.
- Sprinkle a handful of cheese into the hot beer mixture and whisk vigorously until the cheese is melted.
- Continue adding a handful of cheese at a time until it is combined and a thick sauce develops. Salt and pepper to taste.
- Transfer to a fondue pot and dip away!
Keywords: fondue, cheese, beer