- 3 medium-size onions, chopped
- 3 cloves garlic, minced
- 1/4 pound [113 g] butter
- 2 [10-ounce / 284-mL each] cans beef consomme concentrate
- 2 [10-ounce / 284-mL each] cans water
- 1/2 bottle red wine
- 3 tablespoons [45 mL] liquid beef concentrate
- 2 bay leaves
- 1 tablespoon [15 mL] dried chopped parsley
- 1 teaspoon [5 mL] grated lemon peel
- 3 tablespoons [45 mL] chili sauce
- Salt and pepper, to taste
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- Brown together chopped onions and minced garlic into melted butter, into a metal fondue pot.
- Mix in beef consomme concentrate, water, red wine, liquid beef concentrate, bay leaves, chopped parsley, grated lemon peel and chili sauce; salt and pepper.
- Simmer over low heat for 2 minutes, before serving.
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