Many food discoveries have come from necessity and that is certainly true with fondue. Isolated Swiss alpine villagers and traveling herders relied on cheese, bread and wine during the long winter months. Hard cheese was melted over an open fire mixed with wine and then stale bread was dipped. Cheese Fondue is by far the most common, but there are so many other varieties.
Fondue with Broth
This is our favorite Fondue Broth recipe. Use chicken, beef or Turkey Stock, depending on our selection of meat/seafood.
Accompany the fondue with a selection of cooked and raw sides (shrimp cocktail, potato cakes, crostini, vegetables, blue cheese or herb butter etc.)
Only the wine in the broth has Carbs; we don't count because it's used for cooking and not as soup.
Ingredients
- 4 cups beef, chicken or turkey stock
- ½ cup dry white wine
- 1 large clove garlic whole, skin removed
- 1 bay leaf
- 1 sprig thyme
- ½ tsp salt
- ¼ tsp pepper
Instructions
Place all broth ingredients in a medium sauce pan on stove top.
Bring to a simmer for 15 minutes before serving. Increase heat to a quick boil and pour broth into the fondue pot.
Remove thyme sprig and bay leaf.
Leave the garlic clove in and enjoy. Adjust seasoning if desired.
Keep the broth a a low boil to cook meats through.
