Cheese Fondue

This recipe has been in my family for years. When I was little, my aunt's family lived about four miles from my family. We spent a lot of time together growing up and some of my fondest memories are from their massive backyard. For Christmas, we always celebrated together. Every year we ate dinner together alternating who played host then we went to the Candlelight Service at church. The following morning, we went to the other house for brunch before my family headed off to my Grandma's house near Wilmington. At some point during my childhood, this recipe became our traditional Christmas dinner. I'm not sure why we started, but I think it was solidified the year we actually had a White Christmas and spent the evening in front of the fire enjoying our fondue without power. I think we skipped church that year. I've scaled the recipe down to serve about two people but there will still be excess cheese because of the amount required to successfully dip.

I went to Europe three years ago with my Mom, that same Aunt, and her daughter. We made sure to have fondue in Switzerland, where it originated. Let me tell you. It's very different there. They use wine as a base and use funky cheese. They only dip bread. It was good, but mine is better. 

Rating: Five Stars because its awesome.

Ingredients
1/2 can beer - should be on the lighter end of the spectrum
1 teaspoon dry mustard
1 tablespoon worchestershire sauce
1 tablespoon minced onion, or 1/4 onion, sauteed
Approx. 4 oz Cheddar Cheese, shredded
Approx. 4 oz Gruyere Cheese, shredded
2 tablespoons flour

Mix the first four ingredients in your fondue pot. (Or, really you could use a regular pot, but then you'll need to eat by the stove to keep the cheese warm and at the correct consistency.) Toss the shredded cheese in 1 tablespoon flour each. When the beer mixture comes to a boil, add a handful of cheddar. Stir well until cheddar is melted. Add a handful of Gruyere. Stir well until cheese is melted. Keep adding cheese in equal proportions until the fondue is thick but still wet enough to dip. You may need additional cheese, or less cheese depending on your exact amount of beer.

Dipping Ingredients
Breads, typically with a thick crust  
Granny Smith Apples
Carrots
Broccoli
Cauliflower
Anything else that goes good with cheese!