Evelyn Chartres Author

Fondue Chinoise

Featured_Fondue_ChinoiseA Fondue Chinoise is a French Canadian meal which features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork.

Once cooked the meat is placed on the plate then dipped in various sauces covered below.  This allows guests to savour the meat while another slice is being cooked.

Ingredients

Fondue Chinoise

  • 1 quart (950 ml) of reduced sodium beef broth
  • 1 package (40 g) of French Onion soup mix
  • ½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)

Sauce au Cognac

  • ½ cup (120 ml) of mayonnaise
  • 1 tablespoon (15 ml) of Cognac
  • 1 teaspoon (5 ml) of ketchup
  • 1 clove (5 – 10 g) of garlic

Sauce a L’Ail

  • ½ cup (120 ml) of mayonnaise
  • 5 cloves (15 to 20 g) of garlic
  • ⅛ teaspoon (0.75 ml) of Italian seasoning

Sauce Dijon au Miel

  • ½ cup (120 ml) of mayonnaise
  • 2 tablespoons (30 ml) of Dijon mustard
  • 2 tablespoons (30 ml) of honey
  • 2 teaspoons (10 ml) of Worcestershire sauce or Balsamic vinegar

Preparation

Fondue Chinoise

  1. Pour beef broth into fondue pot then mix in package of French Onion soup.
  2. Heat until broth comes to a boil then lower heat to maintain a slow boil.
  3. Cover a sheet of wax paper with sliced meat (make sure they do not touch).  Cover with a fresh sheet of wax paper continue covering with meat until stock depleted. This will make picking up individual slices easier.
  4. Using a fondue fork, pierce a slice of beef then wrap around the fork.  To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.

Sauce au Cognac

  1. Mix mayonnaise and ketchup together until sauce takes on a pinkish hue.
  2. Press one clove of garlic then stir into the sauce.
  3. Pour in Cognac and stir until you have a consistent finish.  Ready to serve.

Sauce a L’Ail

  1. In a pan sauté pressed garlic.
  2. Mix garlic, mayonnaise and Italian seasoning together.  Ready to serve.

Sauce Dijon au Miel

  1. Mix mayonnaise, Dijon mustard and honey in a bowl.
  2. Pour in Worcestershire or Balsamic vinegar for taste, then stir contents.  Ready to serve.

Confitures a l’Oignon

Sweet Red Onion Jam

Red-Onion-JamJams are usually made from pulp and juice of fruits or vegetable. Good jam has a soft even consistency without distinct pieces, a bright colour, a good flavour and a semi-jellied texture that is easy to spread but has no free liquid.  This makes an excellent hors d’oeuvre when served with strong cheese and crackers or on a toasted bagel.

Ingredients

  • 24 oz (700-720 g*) of minced red onions (approximately 3 large)
  • 3½ oz (100-105 g*) of butter
  • 5 oz (150 g) of sugar
  • ½ cup (100-120 ml*) of red wine vinegar
  • 3 tablespoons (40-45 ml*) of blackcurrant liqueur**
  • 1 cup (200-235 ml*) of red wine
  • ½ teaspoon (2.5 ml) of salt
  • 1 teaspoon (5 ml) of pepper

Preparation

  1. Set stove to low to melt butter in a deep pan.
  2. Place onions in pan and allow onions to sweat.
  3. Add salt, pepper and sugar to the pan then stir until you have a consistent mixture.
  4. Moisten with red wine vinegar and blackcurrant liqueur.
  5. Add in red wine.
  6. Cook slowly while stirring to reduce liquid to the desired consistency.***
  7. Let cool then place contents in the fridge until ready to serve.

*Original measurements were made in metric.  Ranges for ingredients indicate the original measurement followed by one which best translates to imperial.
** Also known as Creme de Cassis, if unavailable use Port Wine as a substitute.
*** This step takes several hours to achieve.