Roasted Garlic Fondue Broth Recipes

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ROASTED GARLIC FONDUE BROTH



Roasted Garlic Fondue Broth image

Make and share this Roasted Garlic Fondue Broth recipe from Food.com.

Provided by Boomette

Categories     Low Protein

Time 1h10m

Yield 6 cups

Number Of Ingredients 6

3 heads of garlic
3 tablespoons olive oil
1 onion, chopped
1/2 cup red wine
6 cups chicken stock
salt and pepper

Steps:

  • Put the rack in middle of oven. Preheat oven at 400°F.
  • Cut the superior part of each garlic head. Put individually on a sheet of foil paper and oil with 1 tablespoon of oil. Close the foil paper on them. Cook in oven about 50 minutes or until garlic is tender and caramelized. Squeeze the cooked garlic head to let come out a garlic puree. Set aside.
  • Meanwhile, in a saucepan, brown the onion in remaining oil. Deglaze with the wine and let reduce by half. Add chicken stock and garlic puree. Bring to boil and let simmer about 5 minutes. Add salt and pepper.

Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 1.7, Cholesterol 7.2, Sodium 347.2, Carbohydrate 15.8, Fiber 0.6, Sugar 4.8, Protein 7.2

GARLIC MUSHROOM FONDUE



Garlic Mushroom Fondue image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1/4 cup chopped white onions
1/2 cup chanterelle mushrooms
1/2 cup sliced shiitake mushrooms
4 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon ground chile de arbol or 1 fresh chile de arbol, cut into rounds
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
2 cups grated Monterey Jack cheese
2 cups grated Oaxaca cheese or mozzarella
1 tablespoon cornstarch
Serving suggestions: crostini or your favorite crudites

Steps:

  • Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the chanterelles, shiitakes and garlic and cook on medium heat until the mushrooms are fully cooked, about 5 minutes. Add the thyme and chile de arbol and mix well until evenly incorporated. Season with salt and pepper. Remove the mushrooms to a plate.
  • To the same skillet, add the white wine and bring to a simmer. Toss the Monterey Jack and Oaxaca cheese with the cornstarch until well coated. Slowly stir the cheese into the skillet and continue to gently stir until melted and smooth.
  • Pour into a fondue pot and keep warm. Top with the reserved mushrooms and serve with crostini or your favorite crudites.

FONDUE BROTH



Fondue Broth image

This is used as a main course fondue dish and is similar to what you get at the Melting Pot. Serve with lots of things to cook in it: thin meats, shrimp, ravioli, veggies (broccoli, potatoes, asparagus, mushrooms), tofu, etc. Just make sure it is really hot to cook everything properly! We also serve with a few dipping sauces for all of the items once they are cooked.

Provided by sofie-a-toast

Categories     < 60 Mins

Time 40m

Yield 6 cups

Number Of Ingredients 6

6 cups vegetable broth or 6 cups chicken broth
1/2 cup red wine (burgandy or similar)
2 tablespoons cream sherry
2 tablespoons minced garlic
2 teaspoons soy sauce
2 bay leaves

Steps:

  • Place all of the ingredients in a saucepan and bring to boil.
  • Cover, reduce heat and simmer for 20 minutes (or longer! The longer is cooks the richer the flavor will be).
  • Transfer to a fondue pot and cook all sorts of delicious things in it!

Nutrition Facts : Calories 29.9, Sodium 113.4, Carbohydrate 2.2, Fiber 0.1, Sugar 0.6, Protein 0.4

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