Broth Fondue

4.91 from 30 votes

Traditionally fondue is cheese - but it has evolved into other dishes that consist of dippers dipped into a communal pot. Today we are doing a main dish fondue - sometimes called fondue bourguignonne. This dish consists of a hot oil or broth and you dip thin slices of meat or veggies.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 198kcal

Author: Kadee & Desarae

Equipment

Fondue Pot

Ingredients

Broth Fondue

32 ounces beef broth
1 head garlic sliced in half
½ cup water
1 tablespoon soy sauce
1 tablespoon worchershire sauce
1 bay leaf
1 teaspoon whole peppercorns

Dippers

1 lb thinly sliced beef sirloin
½ lb raw shrimp peeled and deveined
1 cup mushrooms sliced
1 cup carrots sliced
1 cup potatoes sliced
1 zucchini sliced

Instructions

In a fondue pot, combine all broth, garlic, water, soy sauce, worchershire, bay leaf, and pepper. Bring to a simmer.
Dip dippers and leave in broth until cooked thru.

Notes

BROTH FONDUE FAQ

Is fondue a meal?

Serving fondue is so much fun! I love that you can serve it in courses, and it is interactive for everyone. Not only is it a meal, but its a wonderful bonding activity. Meat fondue will leave you satisfied and smiling.

What type of fondue pot do you recommend?

There are two main types of fondue pots:
Electric Fondue Pots
Fondue Pots with a Burner
I own an electric fondue pot, and that is what I prefer. I love that I can control the temperature and it is easily cleaned.

Can I reheat broth fondue?

You can reheat the same day, but we do not recommend saving it for future consumption. Enjoy the day of.

What are the origins of broth fondue?

Fondue dates back to 1699, the first cheese fondue recipe was published in Zürich, under the name "Käss mit Wein zu kochen" 'to cook cheese with wine'. It used cut-up cheese melted with wine, and bread dippers. Fondue was made popular in the United States in the 1970s, and has since expanded from cheese - to also chocolate fondue and broth fondue that are now commonly served at fondue restaurants.

Broth fondue has origins in Chinese hot pot and Japanese Shabu Shabu. This tradition dates back to the early 200 AD. Hot Pot is often made with water and spices, and the items used to simmer are robust. They also offer a variety of dipping sauces on the side.

Nutrition