2 cups shredded Gruyere or additional shredded Swiss cheese
1 cup cubed process cheese (Velveeta)
Cubed French bread
In a 6-qt. stockpot, cook butter over medium-high heat. Add onions: cook and stir until tender. Add crab; cook 2-3 minutes longer or until heated through. Stir in milk, wine and pepper; heat until bubbles form around sides of pan.
Reduce heat to medium-low. Add 1/2 cup Monterey Jack cheese; stir constantly until almost completely melted. Continue adding the cheeses, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Cook and stir until mixture is thickened and smooth.
Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with bread cubes.