Three Cheese Fondue

Ever been to the Melting Pot?  Or maybe you just grew up in the 70s and your parents had an olive green fondue pot that was brought out on special occasions like New Year's Eve.  Or MAYBE I'm just reliving my childhood and you have no idea what I'm talking about.  Either way, I love a good fondue. 

Many years ago, I started doing fondue with my 9th graders.  It was a great way to teach about proteins and denaturing because of the marinade and the cooking.  I was bored with just meat fondue so I started searching and came up with a base for a good cheese fondue.  Since then I've tweaked it and made adjustments and its become just my own.  It is in great demand from friends for parties and my students practically lick the pot clean when I make it.  Here it is:

Three Cheese Fondue

Ingredients:
1/2 cup onion, chopped
3-4 cloves garlic, minced
1 1/2 cup heavy whipping cream
12 ounces cream cheese
1 1/2 cup Parmesan cheese, fresh grated
3/4 cup smoked gouda, grated
1 teaspoon nutmeg

Directions:
Saute the onion and garlic until tender over medium heat.  Slowly add whipping cream.  Cut cream cheese into smaller pieces and add to pot.  Use a wire whisk to stir ingredients together.  Add cheeses and blend well.  You'll have to mix it slowly but consistently to break up all the cheese and dairy.  Sprinkle nutmeg over the top.  Serve warm.

I LOVE to dip sourdough bread, as well as rye and pumpernickle, with this.  I also like apples and celery with it.