Stout Fondue
2 cups
10 minutes
20 minutes
Food Processors
Skillets
Skillets
Ingredients
- 4 oz. Gruyère cheese cut in 1-inch pieces
- 4 oz. Swiss cheese cut in 1-inch pieces
- 1/4 cup vegetable stock
- 8 oz. Cheddar cheese cut in 1-inch pieces
- 2 Tbsp. cornstarch
- 24 oz. stout beer, room temperature
- 1⁄4 c. butter
- 6 medium pretzel rolls, diced into 1-inch cubes, toasted
Directions
- Shred cheeses with the shredding disk into food processor work bowl. Stir in cornstarch until cheese is completely coated.
- Heat beer in medium saucepan on medium heat, until just simmering. Reduce heat to medium low. Add cheese, stirring slowly, until smooth. Remove from heat; stir in butter. Thin fondue with stock if needed.
- Serve with toasted pretzel rolls.