Northern Cheese Fondue

• 1 tablespoon unsalted butter
• 1 tablespoon minced green onion
• 1 teaspoon minced shallot
• 1 teaspoon minced garlic
• 2 cups dry white wine
• 8 ounces grated cabot 50% reduced-fat monterey jack pepper cheese
• 8 ounces grated cabot 75% reduced-fat cheddar cheese
• 1 pinch grated nutmeg
• 2 teaspoons cornstarch
• 2 teaspoons water
• 1 teaspoon slivered fresh basil leaf

1. In heat-proof fondue pot over medium heat, melt butter.
2. Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.
3. Add wine and bring to boil.
4. Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.
5. Whisk in cheeses and nutmeg and return fondue to simmer, stirring constantly.
6. In small bowl, stir together cornstarch and water; whisk mixture into fondue.
7. Serve sprinkled with basil and surrounded with vegetables and crusty bread.

unsalted butter, green onion, shallot, garlic, white wine, pepper cheese, cheddar cheese, nutmeg, cornstarch, water, basil leaf

Taken from www.food.com/recipe/northern-cheese-fondue-448550 (may not work)