Use a box grater to shred half a white onion and sauté that with in a little olive oil and some chopped thyme.
Add some ale to the sauce pan and bring to a simmer. I used Sierra Nevada pale ale. If you've never had this and you like beer, this is a must try!
Put a bowl on top of another sauce pan with simmering water in the bottom. Pour the onion/beer mixture into the bowl and slowly add shredded cheese. I used Havarti and sharp cheddar. I'm not sure if the cheddar I used wasn't good quality or what but the cheese separated on me and it was just gloppy. The Havarti melted great but that cheddar... I think it ruined it for me. The flavor was great but I just couldn't get over the texture. I have tried to melt cheese before into something smooth and it just hasn't worked for me. Ever. I think I'm just cheese challenged!
Are you using full fat cheese or reduced fat? Reduced will do that. Otherwise, you might be cooking it at too high of a temp. If neither of those is the problem, try just adding it all at once. Sometimes I think if you add it too slow, the cheese that has been in the longest starts to desintegrate, resulting in the "glop" effect. Good luck! Are you choosing a special recipe for Easter? I think you should!
ReplyDeleteI will have to get this recipe from you, we really want to try it!
ReplyDeleteJanet