West Country Fondue a la Nadia (AKA my own variation)
1/2 small onion, cut
1 1/4 cups dry cider (sweet cider will work just as well, tho')
1 teaspoon lemon juice
300 g (1 lb) Cheddar cheese, grated
200 g Smoked Cheddar cheese, grated
1 Tablespoon cornflour
2 Tablespoons dry sherry
1 teaspoon Worcestershire sauce
(lots of) French bread cubes to serve
Rub the inside of a flameproof dish with the cut side of the onion. Add the cider and lemon juice and heat until bubbling. Gradually stir in the cheese and heat gently, stirring, until it melts and begins to cook.
Blend the cornflour with the sherry and add the Worcestershire sauce. Add to the cheese and continue to heat, stirring, for 2 to 3 minutes until the mixture is thick and creamy.
Serve immediately, with the bread cubes.
~Chef Nadia's note: always get at least one baguette of crusty bread per hungry person/guest; that way you are less likely to run out of bread!~
Chef Nadia's Tip #3: Make sure not to boil over, as boled cheese fondue is hard to clean off the cooktop. Also, no one likes frothy cheese!