-
1
Melt the butter in a 1-1/2- to 2-qt.
-
2
flameproof fondue pot over medium-low heat.
-
3
(If you dont have a fondue pot thats flameproof, use a heavy, narrow saucepan.)
-
4
Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.
-
5
Meanwhile, in a large bowl, toss the Emmentaler, Cheddar, and Gruyere with the cornstarch, mustard, and pepper.
-
6
Add the caraway seeds to the pot and stir to toast them slightly, about 2 minutes.
-
7
Add the beer, increase the heat to high, and bring to a boil.
-
8
Reduce the heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.
-
9
Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesnt ball up as it melts.
-
10
Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer.
-
11
Stir in the sherry and season to taste with salt.
-
12
(If using a saucepan, transfer the fondue to a fondue pot.)
-
13
Set the fondue pot over a low flame at the table to keep it warm.
-
14
Serve with the dipping ingredients.
-
15
Serving Suggestions.
-
16
What to dunk: You can make cheese fondue a more balanced meal by serving some or all of the following as dipping options: Sourdough or ciabatta bread cubes, pear and apple slices, steamed carrots and cauliflower, boiled baby or fingerling potatoes, cornichons or baby pickles, grilled or broiled sliced sausage.
