Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- (up to 2)
   1      tablespoon    butter
   1      clove         garlic
   1      cup           dry white wine -- such as neuchatel
   1      pound         gruyere cheese
     1/2  pound         emmentaler cheese
   1      tablespoon    cornstarch
   1      teaspoon      lemon juice or garlic vinegar
   2      tablespoons   cognac
                        freshly ground black pepper

Preparation:

Finely mince the onions and saute in the butter until soft, but do not brown. Set aside. Rub the inside of a fondue pot or other heat-proof crockery with the cut side of the clove of garlic. Discard garlic. Pour in the wine and heat on top of the stove. Grate the cheeses, cutting away any rind. Toss gently with the cornstarch. Add by handfulls to the wine, allowing each handful to melt before adding the next. Stir in lemon juice. Bring to a boil, stirring constantly. Add reserved onion mixture. Add cognac and pepper, and cook a minute or so more. Transfer the fondue pot to its tabletop burner and allow to simmer very gently. To speed the fondue process, grate the cheese in a food processor. Then place the grated cheese in a microwave oven using 50% power until melted. Stir often. Do not cover.