THREE CHEESE FONDUE

Makes: about 2 cups (500 mL)

1 tbsp (15 mL) finely chopped onions

1 tbsp (15 mL) butter

1 cup (250 mL) whipping cream 8 oz (226 g) cream cheese, cubed 1 cup (250 mL) freshly grated Parmesan cheese

1/2 cup (125 mL) shredded Gruyère cheese

1/4 tsp (1 mL) freshly ground nutmeg

1/4 tsp (1 mL) salt

Dash cayenne pepper French bread cubes

1. Sauté onions in butter over medium heat until softened, about 2 minutes. Reduce to low.

2. Stir in next 7 ingredients (cream through cayenne pepper). Cook, stirring constantly, until cheese is melted.

3. Serve warm with cubes of french bread.

Note: Fondue may be prepared and refrigerated for up to 24 hours or frozen for up to 1 month. To serve, thaw in refrigerator. Reheat over low heat. Thin with additional cream, if necessary.