Description:

A variation on classic swiss fondue, but completely delicious (and easy)

Source:

The Book of Fondues by Lorna Rhodes

Serves/Makes:4

Ingredients

• 1 small onion, finely chopped
• 3 tsp (15 ml) butter
• 1 cup (225 ml) milk
• 4 cups (950 ml) grated Scottish or Mature English Cheddar cheese (Canadian will do but make sure it's very strong)
• 3 tsp (15 ml) cornstarch
• 4 tbsp (60 ml) whisky (preferably Scottish but Bourbon will do in an emergency)
• cubes of rye and onion breads to serve (just as good with regular crusty bread)

Preparation

• Put onion and butter into a pan.
• Cook over gentle heat until onion is soft.
• Add milk and heat until bubbling.
• Gradually stir in grated cheese and cook until melted, stirring continuously.
• In a small bowl, blend cornstarch smoothly with whisky.
• Stir whisky mix into cheese mixture and cook 2-3 minutes until thick, stir continuously.
• Pour into fondue pot and serve with cubes of bread.

Comments

Make sure you keep stirring, otherwise it will stick and burn. If it goes lumpy, turn the heat up for a short while and stir more vigorously.