Irish Cheddar and Stout Fondue

Ingredients (7)

  • 1 pound Irish Cheddar (such as Dubliner), grated
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon coarse-grain mustard
  • 1 1/4 cups Irish stout (such as Guinness or Murphy’s)
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Nutritional Information
  • Calories364
  • Fat27.62g
  • Saturated fat15.88g
  • Trans fat0.97g
  • Carbs6.84g
  • Fiber0.52g
  • Sugar1.13g
  • Protein19.01g
  • Cholesterol82.2mg
  • Sodium517.58mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Irish Cheddar and Stout Fondue

We included this Irish fondue recipe at the risk of being reprimanded by Brigid’s extensive Irish family for the misuse of a perfectly good half pint of stout. But in combination with the browned onions and lively Irish Cheddar, the stout does flavorful service to the fondue tradition. And you’ll have a half pint extra to fortify you in the grueling task of stirring in the cheese.

Cheese notes: When you think of great Cheddar producers, you need only consider the world’s premier beer drinking regions. The Irish, worthy contenders in the beer drinking department, produce delicious traditional Cheddar cheeses that are perfectly suited to enjoying with a fluffy pint of Guinness. Look for Kerrygold and Dubliner, two widely available brands.

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  1. 1Toss the cheese with the flour in a bowl and set aside.
  2. 2In a fondue pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until golden brown and very soft, about 10 minutes.
  3. 3Add the salt, mustard, and stout. Increase the heat to medium-high, stirring constantly, until the liquid boils.
  4. 4Decrease the heat to medium-low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. Serve immediately.

Serve with: Irish brown soda bread cubes; cooked garlic or chicken-apple sausages, cut into bite-size pieces; steamed red or Yukon gold potatoes; boiled spring or pearl onions; steamed brussels sprouts.

Beverage suggestions: stout or ale; hard cider; sauvignon blanc.

Reprinted with permission from Fondue by Lenny Rice and Brigid Callinan, copyright © 2007. Published by Ten Speed Press.

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