Whisky Fondue

• 2 large onions, quartered, and thinly sliced
• 2 tablespoons butter
• 1 garlic clove, halved
• 1/4 cup Scotch whisky
• 1 cup chicken stock
• 1/2 lb emmenthaler cheese, grated
• 1/2 lb . gruyere, grated
• 1/2 lb brie cheese, rind removed, cubed
• 1 1/2 tablespoons cornstarch
• freshly grond pepper, to taste

1. Melt butter in a saute pan. Add onions and cool over medium-low heat until golden brown, about 15 minutes. Set aside.
2. Rub garlic over inside of large dutch oven or heavy-bottomed saucepan. Discsard garlic. Add chicken stock and bring to a simmer over medium heat.
3. In a bowl, combine Emmenthal, Gruyere and Brie with cornstarch. Toss to coat.
4. Add cheese mixture, a handful at a time, to simmering chicken stock. Stir in, using a figure 8 motion, until cheese is melted. Continue with remaining cheese mixture.
5. Add whisky and caramelized onions,. Stir to combine. Place mixture in fondue pot. Serve with bread cubes and small or cut-up vegetables such as cherry tomatoes, tiny potatoes, hunks of cauliflower and broccoli.

onions, butter, garlic, scotch whisky, chicken stock, emmenthaler cheese, gruyere, brie cheese, cornstarch, freshly grond pepper

Taken from www.food.com/recipe/whisky-fondue-340777 (may not work)