Pepper Jack Fondue

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So, I based this off a fondue at Anasazi Steakhouse and this was a pretty good copycat. Here is what I did:

Pepper Jack Fondue

1 cup white wine
About 1/2 tsp of seasoning from Italian grinder
garlic
1 caramelized onion
Squeeze of lemon juice
4 cups of mixed Monterey Jack and Pepper Jack cheese, grated (this was too much, or increase the wine—I think the good ration is 3:1 cheese to liquid)
2 Tbs. cornstarch

You boil the wine with the garlic and onions, add the seasoning, and then add the cheese in slowly and then squeeze the lemon juice in.

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