15 g (2 oz) butter
2 shallots or ½ small onion, finely chopped
1 garlic clove, finely chopped
3 teaspoons cornflour
200 ml (7 fl oz) blonde beer or lager
200 g (7 oz) Gruyère cheese (rind removed), grated
175 g (6 oz) Emmental cheese (rind removed). grated
grated nutmeg
salt and pepper


1.Preheat the slow cooker if necessary. Butter the inside of the slow cooker pot, then add the shallots or onion and garlic.
2.Put the cornflour in a small bowl and mix with a little of the beer to make a smooth paste, then blend with the remaining beer.
3. Add to the slow cooker with both cheeses, nutmeg and some salt and pepper.
4.Stir together, then cover with the lid and cook on high for 40-60 minutes, whisking once during cooking
5.Whisk again and serve with the dippers arranged on a serving plate, with long fondue or ordinary forks for dunking the dippers into the fondue.
6.FOR CLASSIC CHEESE FONDUE, omit the beer from the above ingredients and add 175 ml (6 fl oz) dry white wine and 1 tablespoon kirsch.
7. Cook as above and serve with bread to dip.

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