1 loaf (1 pound, about 20 inches) French bread, cubed

1/4 C. chopped onion

1 tsp. minced garlic

1 T. butter

1 C. beer or nonalcoholic beer

4 C. (16 oz.) shredded cheddar cheese

1 T. all-purpose flour

2 to 4 T. half-and-half cream

 

Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice.  Meanwhile, in a small saucepan, sauté onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 T. cream.  Transfer to a small ceramic fondue pot or slow cooker; keep warm. Add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 C.