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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (880g) Recipe makes 1 servings The following items or measurements are not included below: 21 ounces nonfat beef broth seafood sauce |
||
| Calories 412 | ||
| Calories from Fat 14 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 2312mg | 96% | |
| Potassium 565mg | 16% | |
| Total Carbohydrate 31.8g | 10% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 9.2g | ||
| Protein 3.4g | 6% | |
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)
- 1/2 (750 ml) bottle dry white wine or 1 cup water
- 2 cups water
- 1 (1 ounce) package French onion soup mix
- 1/2 (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!
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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: KillerTasteBuds
On Sep 17, 2009
This was a nice flavorfull broth. We had a fondue supper with potatoes, meat, veggies, and crunchy bread. I think next time I'll decrease the amount of black pepper.
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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