This deliciously gooey fondue from Lou Seibert Pappas’s book Fondue (Chronicle, 2007) is a spot-on match for red wine, especially a fruity and herbaceous pinot noir.
1 tbsp. unsalted butter
1 small yellow onion, finely chopped
1 1/4 cups whole milk
1 lb. sharp cheddar cheese, shredded
1 Tbsp. cornstarch
1/4 cup Scotch whisky
In a 2-quart saucepan over medium heat, melt the butter and sauté the onion until soft, about five minutes. Add the milk and heat until bubbles form. Gradually add the cheese, a handful at a time, stirring each time until the cheese is completely melted. In a small bowl, blend together the cornstarch and whiskey; stir into the cheese mixture and cook until blended, two to three minutes. Salt to taste. Transfer to a fondue pot and keep warm over low heat. Serve with bowls of bread cubes and sliced apples and pears.