A lot of people are happy to make cheese or chocolate fondue at home, but balk when approached with the thought of entree fondue. "Oh, no, I tried that, it was messy, spit oil everywere, and was bland. Never again!"
That's why you don't use oil, you make a gorgeous herbed beef wine broth, and the meal becomes simple, tidy, elegant, and flavorful.
- 3-5 cloves of garlic (to taste), chopped or pressed
- 1/2 white onion, chopped fine
- 2 tablespoons butter
- 1 can (16 oz) beef broth or beef consomme
- 16 oz red wine
- basil, thyme, rosemary, sage, salt, pepper to taste
Turn fondue pot on. Melt butter. Sautee garlic and onion until translucent. Add herbs, sautee for a couple more minutes. Add broth and wine and heat until hot.
Enjoy!
This is excellent for beef, chicken, pork, shrimp, and all manner of veggies.
(It is a good idea to keep extra broth and wine on hand and "top off" the pot over time, as it does evaporate and soak into the food as you use it.)