Pale Ale Fondue
Serving suggestions to go with the fondue- carrots, lettuce leaves, celery, radishes, apple, pear, cucumber, asparagus, boiled and roasted rosemary new potatoes, walnuts and toasted soliders.
Pale Ale Fondue
By Published: July 27, 2023
- Makes: 8 Servings
Serving suggestions to go with the fondue- carrots, lettuce leaves, celery, radishes, apple, pear, cucumber, asparagus, boiled and roasted rosemary new potatoes, walnuts and toasted soliders.
Ingredients
- 1/2 White Onion grated
- Olive Oil
- 1 tsp Thyme Tips
- 100 ml Smooth Pale Ale
- 200 grams Cheddar Cheese grated
- 200 grams Red Leicester Or Cheshire Cheese grated
- 2 tbsp Single Cream
Instructions
- Put a large saucepan on a medium heat and fill it one-third of the way up with boiling water. Place a bowl that fits on the top of the pan without touching the water and put it to one side.
Grate the onion. Put a small pan on a medium heat and add olive oil, thyme leaves and the grated onion. Turn the heat down to low and cook for about 15 minutes, stirring or until the onion has softened but not coloured.
- Pour the beer into the onions and simmer for about 5 minutes. Then tip into a heatproof bowl and place it over the pan of gently simmering water (the slower you can melt the cheese the silker it will be). Add all the grated cheese, then gently stir and mix everything together. Add the cream and stir occasionally.
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