Pub Fondue
Cooked shallots have a delicate flavor that sets them apart from larger onions. Feel free to use them in beer- or wine-based fondues.
INGREDIENTS | SERVES 4–6
- 1¼ pounds medium Cheddar cheese
- 1 small shallot, chopped
- 1 cup beer, preferably flat
- 1 tablespoon flour
- 2 teaspoons lemon juice
- 1 sprig parsley, chopped
- 2 teaspoons Worcestershire sauce
- A pinch (no more than ⅛ teaspoon) garlic powder
- 4 apples, cored and cut into thin slices
- 1 teaspoon paprika
- 1 tablespoon butter or margarine
- 1 sourdough baguette, cut into cubes
- ½ cup onion, chopped
Cut the Cheddar cheese into cubes. Combine the flour, parsley, garlic powder, and paprika. Toss the cubed cheese with the flour mixture and set aside.
Melt the butter or margarine in a pan. Add the onion and shallot and sauté until the onion is translucent but not browned. Turn off the heat and let sit in the pan.
Warm the beer in a medium saucepan, without bringing to a boil. Add the lemon juice. Add the cheese gradually, a handful at a time, stirring constantly. Make sure the cheese doesn't come to a boil. Don't add more until the cheese is fully melted.
When the cheese is nearly melted, add the onion and shallot. Stir for another minute, and then turn up the heat until it is just bubbling and starting to thicken. Stir in the Worcestershire sauce. Transfer to a fondue pot and set on the burner. Serve with the sliced apples and baguette cubes for dipping. Add other dippers such as pickles and tomatoes as desired.
