Community Pick
Fondue Broth
"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!"
photo by Sandi From CA
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
- 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 sodium reduced- fat-free broth)
- 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
- Mix all the ingredients in your fondue pot, and simmer for 1 hour.
- When you are ready to start, bring the broth to a boil.
- We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
- Of course, you can have what ever meat and vegetables you wish.
- Guten apetit!
Questions & Replies
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If I was going to double this recipe, would I double everything (all ingredients)? -
I'm sorry if this is an dumb question but I just want to make sure I follow the recipe correctly. If making one batch, I should only use 4 ounces of seafood sauce, right? -
White wine. 0.5, what does that mean? Half a bottle? -
Sorry but we looked at every product Heinz makes and there is no "Heinz Seafood Sauce". On Google there are references to both Cocktail sauce and a Mayonnaise based sauce (when Seafood sauce is googled). When you say Seafood sauce do you mean Cocktail sauce? Just want to get the recipe right.
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I'm planning on making this for Thanksgiving (yes, really)! I'm surprised that, in the comments, so many people have left out the cocktail sauce. I admit, it's a surprise ingredient, but I would think it makes a big difference in the intended flavor. Tomatoey(sp?); little spice? Flavorful twang? What exactly does it add, and any more comments from those who did include it? Curious.
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Reviews
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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.
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Enjoyed this tonight with broccoli, pork loin, chicken, and edamame in the pod. I used water rather than wine... didn't have any. I also left out the seafood sauce. I went heavy on the garlic, as suggested. This made for a fun Friday evening dinner with the family. My 5 year old enjoyed the novelty of cooking his own food, but only ate a bit, cause he's 5 and that's what they do, apparently. Everyone else ate heartily. Thanks for sharing!
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Delicious. First time doing broth fondue. -
Fantastic! Thank you for posting the recipe, Midge. I left out the seafood sauce only because I didn't have any, but will use it next week when we fondue again. Like others have said, this evaporates quickly, so I just kept adding the rest of the bottle of pinot grigio that I used to make the broth. My 8 year old and husband loved the taste of it, but the best part was spending the 2 hours around the kitchen table enjoying the food and each other's company. Thanks again! -
I have been using this recipe for a couple of years now. It is always a smash hit for those who have never had it and a highly anticipated treat for those who have. The unique combination of ingredients is what caught my eye. I found the initial smell of the ingredients mixed together (prior to simmering) to be a bit weird. However, an hour after simmering and the kitchen had a heavenly aroma.
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Tweaks
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This broth does wonders for broccoli. Be careful as the broccoli holds a surprising amount of broth and as a result is much hotter (temp) than meats and other veggies.
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wow!! turned our foods into something quite wonderful and savory!!! used wine instead of water and added a bit more garlic and also ommitted the seafood sauce. may try with next time. but wouldn't change a thing!! just don't use with tempura. the broth doesnt get hot enuf to make the batter crispy. thanks midge!! -
Excellent! We had fondue for Christmas Eve dinner last night. I've never done fondue but DH's family does every New Years. He said it's the best he's ever had. I substituted water for wine and left out the seafood sauce. Thanks Midge Plourde! -
Our family LOVES this broth! We recently introduced our 4 boys to fondue night and they went CRAZY for it...we spent 3-1/2 hours at the table! What better way to find out what's going on with your kids? Anyway...I did substitute Heinz Chili Sauce for the Seafood sauce, which didn't sound appealing to me. It was delicious and really easy. the bst part was the next day: I sauteed a bag of sweet onions in butter till they were soft and translucent, then added all the remaining broth, including what we cooked the meat in. Best French Onion Soup EVER. Thanks for a terrific recipe that we will use over and over! -
This was my first attempt at broth fondue. I made a few changes to the recipe. I used red wine instead of white and omitted the seafood sauce. I found I needed to make a double batch of the broth though because it evaporated so quickly. Great flavor though!
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RECIPE SUBMITTED BY
Midge Plourde
Canada
I am a retired child carer. My husband is about to retire and then travel, travel, travel.
