Prep 30 mins
Cook 1 hr
This wonderful fondue recipe came from my Mother-in-law. It is a rich, delicious broth that you can cook with any kind of meat or vegetable. We always have this for New Year's Eve with friends. Our favorite dipping sauces are ginger and mustard sauce, seafood cocktail and Bearnaise sauce. My husband proposed to me over this dinner!
- 500 ml red wine
- 6 small onions, cut in rings
- 3 garlic cloves, sliced
- 113.39 g butter
- 2 (595.33 g) can beef consomme or 2 (595.33 g) can beef broth
- 2 (595.33 g) can water
- 29.58 ml chili sauce or 29.58 ml salsa or 29.58 ml ketchup
- 1 bay leaf
- 236.59 ml chopped parsley
- salt and pepper
- Sauté the onions and garlic and then add the rest of the ingredients.
- Simmer the broth for about an hour and then pour into a fondue pot.
- Enjoy with pieces of beef, chicken, seafood and vegetables!
This is an excellent recipe. Thanks so much for posting it. We had it for New Year's Eve with our friends and everyone loved it. We used beef, chicken, scallops and shrimp. We even put in carrots and bok choy which was excellent in this broth. Used the leftovers to make a stew/soup the next day with some instant noodles and it was just as good.
Very good broth fondue, and extremely easy to prepare. The only change I made was to cut the amount of butter in half. There was too much broth to fit in our fondue pot, so I left a fair amount of the onions out of the pot. We cooked chunks of sirloin steak, pork tenderloin and chicken breast. They were all tasty, but I think I'd have to say the chicken was my favourite. The sauces overpowered the flavour of the broth, but I found that sweet thai chili sauce was wonderful on the chicken and pork. We also used spicy plum and satay peanut sauce. I had purchased a loaf of kalamata olive bread to have as a side, but discovered this was also delicious when dipped in the broth. It was a nice sturdy loaf and stood up well, but I'm not sure how a lighter bread would have fared. We had tried one broth fondue previously, and weren't impressed at all. This one was far superior. I still think oil fondue is my favourite, but if I'll ever use broth again, it'll be this one. Made for PAC Spring '08.
This was outstanding! What a delicious and unusual alternative to the oil-based meat fondues i've had so far. DH just couldn't stop eating and complimenting. Definetely a keeper, MUCH healthier than the oil-based ones. DH and I just had the leftover broth with some instant noodles ( as suggested by Mary L. #3) and they were scrumptious. Thank you so much for this delightful recipe.