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.
- 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)