A Fondue Chinoise is a French Canadian meal that 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 and dipped in a variety of sauces.Guests can savour the meat while more slices are being cooked.
- 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)
- Pour beef broth into a fondue pot then mix in a package of French Onion soup.
- Heat until broth comes to a boil then lower heat to maintain a slow boil.
- Cover a sheet of wax paper with sliced meat (make sure they do not touch). Cover with a fresh sheet of wax paper and continue covering with meat until stock is depleted. This makes picking up individual slices easier.
- 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.
Fondue Chinoise by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.