31 Reviews of Fondue Broth

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.

From: Mary from NE

On Nov 18, 2005

the best ever - great with veggies and beef, chicken, shrimp and salmon

From: Sandi (From CA)

On Jan 12, 2006

Absolutely FANTASTIC! I used only about 1/4 cup of Heinz chili sauce (didn't have cocktail sauce, but this is similiar), and the rest exactly as described. My gawd, the flavor was outstanding, what a great recipe. We used filet mignon chunks and the following sauces: Mustard Dipping Sauce Mustard Dipping Sauce, cracked black pepper sauce from Fondue Dipping Sauces Fondue Dipping Sauces and the garlic dill sauce from "Love is in the Air" Beef Fondue & Sauces "Love is in the Air" Beef Fondue & Sauces. Whadda meal, thank you!

From: sloofy

On Aug 13, 2006

Fantastic! My fiancee' and I tried this broth, instead of our normal fondue broth , to change things up a bit. We both LOVED this broth so much, and we agreed that it was so flavorful, that we almost didn't need to use our dipping sauces! We will definitely be using this recipe again! Thanks so much for posting it!

From: Beth in Wenatchee

On Dec 29, 2003

Our family enjoyed this recipe on Christmas Eve. This was especially good with prawns!

From: Chef #1148608

On Jan 28, 2009

Especially great with the portabella mushrooms!

From: Denver

On May 8, 2005

This recipe was AWESOME! I had been looking for a broth fondue recipe for quite some time and was very excited to try this out. I was a little nervous about the cocktail sauce but it was wonderful. Thank you!

From: A la Carte

On Feb 26, 2007

I've always done fondue in chicken or beef stock, and it never occurred to me to "jazz up" the broth! SO, I found your recipe and gave it a try last night. We had a family dinner with the kiddies and my parents. Everyone loved this broth! It smelled wonderful! The large shrimp we cooked were especially good in this broth, they seemed to really soak up the flavor the best! I didn't try the chicken, but the beef was wonderful too. Zuchini and mushrooms were great too! I even forgot the wine, so I'm sure that will make this even better the next time we make this. Thanks for a great idea!

From: Craigers

On Nov 15, 2007

I used this broth instead of oil to try to save a few calories. At first, I wasn't sure how tasty the recipe would turn out but it was the hit at the party! EVERYONE has asked for the recipe.