Beer Cheese Fondue

Place bread cubes in a single layer in an ungreased 15-in x 10-in x 1-in pan. Bake at 450F for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, saute onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low.

Toss cheese and flour; stir into saucepan until melted. Stir in 2 tbsp. half and half.

Transfer to a small ceramic fondue pot or slow cooker; keep warm.

Add additional half and half if fondue thickens. Served with toasted bread crumbs. Yield: 3 cups.