Beer Cheese Fondue

Beer Cheese Fondue

Beer Cheese Fondue


This thick fondue originated in my kitchen when I didn’t have all of the ingredients I needed to make the recipe I initially planned to prepare.  Served with bread cubes, it has since become a staple particularly while we watch football games on television.

          Chrystie Wear                                                   Greensboro, North Carolina


Beer Cheese Fondue Recipe

Beer Cheese Fondue

1 loaf (1 Lb.) French bread, cubed

¼ cup chopped onion

1 Tbsp. butter

1 tsp. minced garlic

1 cup beer or non-alcoholic beer

4 cups (16 oz.) shredded cheddar cheese

1 Tbsp. flour

2 to 4 Tbsp. half-and-half cream

Place bread cubes in a single layer in an ungreased 15 x 10 x 1 inch baking pan.  Bake at 450 F. for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, sauté onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in beer.  Bring to a boil; reduce heat to medium-low.  Toss cheese and flour; stir into saucepan until melted.  Stir in 2 tablespoons cream.

Transfer to a small fondue pot or 1 ½ qt. slow cooker.  Keep warm; add additional cream to fondue thickens.  Serve with toasted bread cubes.            3 cups


(Recipe for Beer Cheese Fondue came from Taste of Home (


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