Fondue Bourguignonne Recipe • Beef Bouillon Fondue - Episode 391

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is leaner and less expensive than tenderloin.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

dipping sauces

🥗Healthier: yogurt-based sauces

💰Cheaper: homemade sauces

Yogurt-based sauces are lower in calories, while homemade sauces can save costs.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in cost and have a longer shelf life.

In a medium saucepan over medium heat, add a little bit of oil.

When the oil gets hot, add the onions and sauté for only one minute.

Add pressed garlic and cook until both ingredients become soft and translucent, about 1.5 minutes, without browning them.

Pour in beef broth and dry red wine to add extra flavor.

Add Worcestershire sauce and onion soup mix.

If desired, you can make your own onion soup mix.

Add soy sauce and a large sprig of rosemary.

Add freshly ground black pepper and bring to a gentle simmer for about five minutes.

Remove the rosemary sprig and discard it.

Taste the broth and adjust seasoning if necessary, adding water if needed and stirring well.

Remove the broth from heat and carefully pour it into the fondue pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens