Beer Cheese Fondue! Sometimes, you just need a little sumpin’ extra yum.
Some days, you just need some molten cheese in your life and this Beer Cheese Fondue is perfect for such days. You can serve it up to your guest with some toasted bread bites or fresh veggies. I love to dip little radishes in this hot mess of gooey cheese, the radishes have that peppery flavor that compliments the sharp flavor of the fondue.
It’s a super easy appetizer to make up, and if you have one of those little dip warmers this would be perfect in it, or of course a traditional fondue pot. The amount of beer that you use is only about 3 oz, so the leftover is a bonus treat for you to enjoy while it’s melting away.
Next time you have a few friends over, be sure to treat them to a fancy shmancy bit of this Beer Cheese Fondue alongside this Prosciutto Artichoke Dip!
- 2 Tbsp Olive Oil
- 1/2 medium Onion, peeled and grated
- 2 Tbsp fresh Thyme leaves
- 3 oz Beer or Pale Ale
- 14 oz Sharp Cheddar Cheese, grated (You can use a mix of Cheddars if you prefer, I used an all white sharp cheddar selection)
- 1 - 2 Tbsp Heavy Cream, to thin if needed
- Heat the Olive Oil in a skillet over medium high heat and saute the grated Onions and Thyme leaves, about 8 - 10 minutes or until starting to turn golden.
- To melt the cheese, you'll need either a double boiler or two saucepans where one fits over the other leaving enough room in the base of the bottom pan for water (MacGyver style). Heat the water to simmer, place the second saucepan on top, add the grated Cheese, Beer and the sauteed Onions and Thyme. Stirring occasionally to mix well, allow to melt over low (simmering) heat until the cheese has fully melted and the ingredients are well incorporated.
- If needed, add in 1 - 2 tablespoons of Heavy Cream to thin a bit.
- Serve immediately with fresh veggies, such as carrots, radishes, broccoli or with toasted bread bites.
To keep warm, serve in a mini-crock pot style warmer or fondue pot. Can also be warmed up in a 350°F oven for about 10 - 15 minutes or until bubbly.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.