Rub inside of fondue pot with cut side of onion.
Add milk and heat until bubbly; then gradually stir in cheese.
Continue to heat until cheese melts.
Stir in caraway seeds.
In a small bowl blend cornstarch with gin.
Blend into cheese mixture and cook, stirring, 2 to 3 minutes or until smooth and creamy.
Season with pepper.
Serve with mushrooms and light rye bread.