Fondue Chinoise

Fondue Chinoise

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)


  1. Pour beef broth into a fondue pot then mix in a 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 and continue covering with meat until stock is depleted. This makes 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.

CC BY-SA 4.0 Fondue Chinoise by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.


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