Beer and Cheese Fondue


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1 Tbsp. unsalted butter

1/2 small yellow onion, minced (about 1/3 cup)

1 large clove garlic, minced

8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)

12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)

4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
(you can use any combination of these cheeses, or substitute Swiss for the Emmentaler)

2 Tbs. cornstarch

1 tsp. dry mustard

1/2 tsp. freshly ground black pepper

112-oz. can lager-style beer, like Budweiser or Coors

3 Tbs. Sherry or Marsala wine

Kosher salt


Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.)

Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.

Meanwhile, in a large bowl, toss the cheeses with the cornstarch, mustard, and pepper.

Add the beer, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavour of the beer, about 3 minutes.

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts.

Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer.

Stir in the sherry and season to taste with salt. (If using a saucepan, transfer the fondue to a fondue pot.) Set the fondue pot over a low flame at the table to keep it warm.

Serve with the dipping ingredients.


A medium-dry sherry or Marsala provides a nice contrast to the bitter beer and the sharp cheddar.