Red wine bouillon for fondue
Prep Time
Cooking Mode
30 mL (2 tbsp.) tbsp. vegetable oil
1 yellow onion and leek, cut into rounds
1 garlic clove, chopped
2 carrots, peeled and thinly sliced
5 fresh thyme
1 fresh rosemary
1 bay leaf
5 mL (1 tsp.) tsp Worcestershire sauce
500 mL (2 cups) cup full-bodied red wine
500 mL (2 cups) cup beef broth
To taste salt and pepper
30 mL (2 tbsp.) tbsp. vegetable oil
1 yellow onion and leek, cut into rounds
1 garlic clove, chopped
2 carrots, peeled and thinly sliced
5 fresh thyme
1 fresh rosemary
1 bay leaf
5 mL (1 tsp.) tsp Worcestershire sauce
500 mL (2 cups) cup full-bodied red wine
500 mL (2 cups) cup beef broth
To taste salt and pepper
30 mL (2 tbsp.) tbsp. vegetable oil
1 yellow onion and leek, cut into rounds
1 garlic clove, chopped
2 carrots, peeled and thinly sliced
5 fresh thyme
1 fresh rosemary
1 bay leaf
5 mL (1 tsp.) tsp Worcestershire sauce
500 mL (2 cups) cup full-bodied red wine
500 mL (2 cups) cup beef broth
To taste salt and pepper
30 mL (2 tbsp.) tbsp. vegetable oil
1 yellow onion and leek, cut into rounds
1 garlic clove, chopped
2 carrots, peeled and thinly sliced
5 fresh thyme
1 fresh rosemary
1 bay leaf
5 mL (1 tsp.) tsp Worcestershire sauce
500 mL (2 cups) cup full-bodied red wine
500 mL (2 cups) cup beef broth
To taste salt and pepper
Directions
1Heat oil in a saucepan and sweat the onion, leek, and garlic.
2Add carrots and continue cooking 1 minute more.Add remaining ingredients.
3Bring to a boil and simmer, covered, over low heat about 20 minutes.
4Filter if you wish.
5Use with game meat that has a pronounced flavour.
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