Fondue is such a fun way to engage around the dinner table and it requires little more than pantry staples. You don’t need a fancy pot. Just set up a double boiler and grab some forks.
There are a lot of ways to make fondue cheese and since you might only have certain ingredients on-hand, this is intentionally written very flexibly.
First prepare veggies, fruit and bread to dip into the finished cheese. I like to use steamed broccoli and cauliflower, apples and Italian bread. You can use most anything though that you’d prefer to dip with.
Put about an inch of water in a small saucepan. Place a medium stainless steel bowl on top of it and set it aside. This is your double boiler.
You can use most any melty cheeses. I like to use 3/4 cheddar with about 1/4 Greyere or something similar. As long as it’s a melty cheese though, it will work. You’ll need about 1 C. of cheese shredded. Sprinkle about 1 t. cornstarch in with the cheese, and combine. You can do it without the cornstarch, but it will help the cheese thicken as it cooks. Sprinkle the mixture with a dash of onion powder and garlic powder and set aside.
Place the double boiler on the stove over medium heat and let the water in the pan come to a simmer. Be careful the bowl will be hot. Add about 1/4 C. of beer or wine in the bowl of the double boiler and let it heat thoroughly. In small increments, add the shredded cheese to the hot liquid and gently whisk well to melt. If the cheese is too thick or thin, you can add a little more liquid or cheese. Use a potholder to steady the bowl, if needed. Add a dash of hot sauce and whisk again.
The cheese is now ready to eat! I bring it to the table with the double boiler to keep it warm and put it on a potholder giving good caution to anyone eating that the bowl and water underneath is hot stuff. Using forks or skewers grab your dipping foods and dig in!