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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (909g) Recipe makes 1 servings The following items or measurements are not included below: 2 cans nonfat beef broth seafood sauce |
||
| Calories 460 | ||
| Calories from Fat 19 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 3166mg | 131% | |
| Potassium 655mg | 18% | |
| Total Carbohydrate 38.7g | 12% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 11.5g | ||
| Protein 4.2g | 8% | |
Ingredients
- 2 bay leaves
- 2 cloves garlic, minced (I use 4-5)
- 2 teaspoons dried parsley
- 2 teaspoons fresh ground pepper
- 2 cans nonfat beef broth (I use Campbell's)
- 1/2 bottle dry white wine or 1 cup water
- 2 cups water
- 1 package French onion soup mix
- 1/2 bottle of heinz seafood sauce
Directions
1
Mix all the ingrediants 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!
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Occasion > Everyday
Featured Reviews for This Recipe
From: Julie1351
On May 4, 2008
What a great recipe. We really enjoyed this last night. Awesome fondue. We used prawns, chicken , steak, broccoli, breaded gouda, and mushrooms. I can't wait to make this again and invite friends over.
From: JoeStl
On Jan 27, 2008
I never though of being so creative with Fondue Broth. This was REALLY good. We were afraid that the seafood sauce would be too spicy, but after the hour of boil time everything blended so well and created an amazing flavor for Fondue!
From: Stormy Nights in Canada
On Feb 3, 2007
I've been making this broth for years with the exception of leaving out the wine and using 3-4 tbs of red wine vinegar. I also leave out the saefood sauce. We wrap small pieces of provolone or curd cheese with the Chinese fondue beef then stick the skewer through the meat (place the cheese in the middle, fold up each side), then cook the meat in broth. Here comes the best part! We keep the broth, caramelize some onions the next night, throw them in the broth then top with a garlic toast and a slice (or grated leftover) provolone cheese! It makes the best french onion soup!
From: Renayda
On Jul 19, 2004
This was wonderful! Used 1 cup of red wine versus the white wine. Had to add more broth and wine because it kept evaporating. Dipped Filet, Scallops, Shrimp, Chicken, Calamari and mushrooms. Husband is already asking when we are doing fondue again.
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