Recipe:
Welsh Rarebit Beer Fondue

Updated on March 23, 2016

Recipe: Welsh Rarebit Beer Fondue

Welsh Rarebit traditionally is toast topped with a cheddar and ale sauce. Growing up Erica's mom made a bastardized fondue version that called for a can of tomato soup, a cup of milk, and a whole lot of American cheese. The name was unpronounceable to her (and came out something like welch-a-rabbit) and she was entirely addicted to the stuff. When we came across the proper beer-fueled pub version Erica was both ecstatic (childhood favorite + beer!), confused (wait, that's how it's spelled), and slightly disappointed (toast + stringy beer cheese). So we got to work creating a version that combined her favorite aspects of both: back in was beer, Worcestershire sauce and cheddar - but the tomato soup, cream and fondue approach stayed. Which means we are now both entirely addicted to the stuff (and think you will be too).

What You Need

1 cup dark beer (Smoked Wheat is unbelievable, but any dark, roasted or smoked beer will work well)
1 can tomato soup concentrate
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
12 ounces cheddar, shredded
1/2 cup heavy cream
Peasant loaf, cubed and toasted

What You Do

In a saucepan over medium-high heat combine tomato soup, beer, mustard, and Worcestershire and hot sauces, whisk until well blended.
When mixture starts to simmer add in cheddar a handful at a time and whisk until it is completely melted. Remove from heat and whisk in cream. Serve fondue style with cubed bread and skewers. Enjoy!

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