Fondue

¼ cup canola oil

12 oz onion, chopped
2 oz garlic cloves
¼ cup cherry heering
¼ cup shaoxing wine
4 qts cream
slurry of ¼ cup cornstarch and ¼ cup water
3 lbs gruyere, grated
1 lb cheddar, grated
12 oz Bayley Hazen blue, crumbled
2 Tbsp salt
½ tsp white pepper
1 tsp worcestershire sauce
½ tsp hot sauce

1. Sweat the onion and garlic in the oil until soft.

2. Add cherry heering and shaoxing wine. Cook to burn off
alcohol.
3. Add cream and bring to a strong simmer.
4. Add slurry to thicken slightly.
5. Add cheeses in batches, stirring until smooth each time.
6. Add remaining ingredients and correct seasoning if necessary.
7. Strain.