Ingredients
1 loaf (1 pound) French bread, cubed1 tablespoon butter1/4 cup chopped onion1 teaspoon minced garlic1 cup beer or nonalcoholic beer4 cups shredded cheddar cheese1 tablespoon all-purpose flour2 to 4 tablespoons half-and-half cream
Preparation
Preheat oven to 450°. Place bread cubes in a single layer on an ungreased 15x10x1-in. baking pan. Bake until lightly crisp, 5-7 minutes, stirring twice.
Meanwhile, in a small saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 2-3 minutes. 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 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes.
