Cheese and Bacon Fondue with Bread and Mushrooms
In a large saucepan, cook bacon on medium-high heat until crisp. Add butter to pan if less than 1 1/2 tablespoons bacon fat remains. Stir in onion and saute until wilted. Stir in flour until absorbed.
Add beer and stir until mixture is thickened. Add cheeses by the handful stirring until cheese melts; repeat until all cheese is melted. Transfer mixture to a fondue pot and keep warm over low heat. Serve with sour gherkin pickles, rye bread, or pieces of cooked sausage.