Highland Fondue

• 1 small onion, finely chopped
• 3 tsp (15 ml) butter
• 1 cup (225 ml) milk
• 4 cups (950 ml) grated Scottish or Mature English Cheddar cheese (Canadian will do but make sure it's very strong)
• 3 tsp (15 ml) cornstarch
• 4 tbsp (60 ml) whisky (preferably Scottish but Bourbon will do in an emergency)
• cubes of rye and onion breads to serve (just as good with regular crusty bread)

1. Put onion and butter into a pan.
2. Cook over gentle heat until onion is soft.
3. Add milk and heat until bubbling.
4. Gradually stir in grated cheese and cook until melted, stirring continuously.
5. In a small bowl, blend cornstarch smoothly with whisky.
6. Stir whisky mix into cheese mixture and cook 2-3 minutes until thick, stir continuously.
7. Pour into fondue pot and serve with cubes of bread.

onion, butter, milk, scottish, cornstarch, whisky, onion

Taken from online-cookbook.com/goto/cook/rpage/0006B8 (may not work)