Fondue Broth

Midge Plourde's Note:

Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 1

• 2 bay leaves
• 2 garlic cloves, minced (I use 4-5)
• 2 teaspoons dried parsley
• 2 teaspoons fresh ground pepper
• 2 (10 1/2 ounce) cans nonfat beef broth (I use Campbell's)
• 0.5 (750 ml) bottle dry white wine or 1 cup water
• 2 cups water
• 1 (1 ounce) package French onion soup mix
• 0.5 (8 ounce) bottle of heinz seafood sauce

Directions:

1. Mix all the ingredients in your fondue pot, and simmer for 1 hour.
2. When you are ready to start, bring the broth to a boil.
3. We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
4. Of course, you can have what ever meat and vegetables you wish.
5. Guten apetit!

Reviews

[FrackFam5]

We loved this. Added more garlic as suggested and it was perfect!! Served it with chicken, beef tenderloin, Mahi Mahi, crimini mushrooms, baby potatoes and broccoli. We ate to our hearts content and had to keep adding water to the pot once the extra broth was gone. We had 5 big appetites. We'll need to double the recipe next time. VERY DELISH.

[Mrs Baldwin]

We made this for our Christmas Eve dinner. We make lots of dishes that everyone can pick from. This beef broth (for the steak) and my brother's cheese fondue recipe were perfect. Lots of flavor!!! I've saved this in my cookbook and will be using it over and over!

[Pretty Flower]

Made this broth tonight: no fuss and delicious recipe. All guests raved about it including kids. I added a few sticks of lemongrass to the recipe and it was a good guess! Taste is very similar to that of canned fondue broth but with probably half the sodium and better taste. For the first time, I am considering using the leftover broth for soup (usually it is way too salty).