- Butter
- 6 medium-size onions, sliced into rings
- 2 [10-ounce / 284-mL each] cans beef broth concentrate
- 2 [10-ounce / 284-mL each] cans water
- 1/2 bottle red wine
- 3 tablespoons [45 mL] liquid beef concentrate or 3 cubes beef concentrate
- 2 bay leaves
- 2 or 3 parsley sprigs
- Few dried lemon fragments
- 3 whole garlic cloves
- 3 tablespoons [45 mL] chilli sauce
- Salt and pepper, to taste
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- Just soften onion rings into a little melted butter [do not brown].
- Then add beef broth, water, red wine, beef concentrate, bay leaves, parsley sprigs, lemon fragments, garlic cloves, chili sauce, salt and pepper.
- Simmer over low heat for 2 hours.
- If needed, add water in order to have 40 ounces [1.13 L] liquid at all times.
- Pour into a hot metal fondue pot and serve.
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