‘Food on the Hill’: Smoky Cheese Fondue

“Food on the Hill” by Sue York

This week’s recipe…

Photo by Sue York/ladailypost.com

Smoky Cheese Fondue

  • 2 Tablespoons olive oil
  • 1/2 cup chopped onions
  • 4 cloves garlic (pressed)
  • 1/2 cup flour
  • 3/4 teaspoon salt
  • 2 (12 oz) beer, NOT all at once (I like the dark beer)
  • 2 teaspoons brown mustard
  • 4-5 cups shredded cheddar cheese
  • 1 1/2 cup Monterey Jack (shredded)
  • 1 1/2 cup smoked gouda cheese or smoked cheddar (shredded)
  • paprika on top
  • bread cubes for dipping
 
Directions:
 

Photo by Sue York/ladailypost.com

Fry onions in olive oil for 1 minute then add garlic and cook for 30 seconds more.

 
Mix in flour and cook for 1 minute. Add salt, mustard and 1 beer. Heat on low.
 
Photo by Sue York/ladailypost.com
 
Add 1/2 of the cheese and melt on low.
 

Photo by Sue York/ladailypost.com

Add rest of cheese and enough beer (a little at a time) to make it to the right consistency. Do not boil.

Smoky Cheese Fondue

Photo by Sue York/ladailypost.com

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