Whisky Fondue - cooking recipe

Ingredients

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

Preparation

Melt butter in a saute pan. Add onions and cool over medium-low heat until golden brown, about 15 minutes. Set aside.
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.
In a bowl, combine Emmenthal, Gruyere and Brie with cornstarch. Toss to coat.
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.
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.