Fondue Broth

Elevate your fondue experience with this exquisite Fondue Broth recipe. It combines a medley of finely chopped vegetables and aromatic spices to perfectly cook your proteins and vegetables in the classic fondue tradition.

Fondue broth in a pot and meats and vegetables for the fondue in bowls.

I love fondue! It always reminds me of a celebration, and this recipe makes it so easy that you can enjoy fondue at home whenever you want! Don’t get me wrong, fondue restaurants are great, but when you fondue at home, you can choose all the ingredients and spices, and really make it your own!

It’s like a cozy hug in a pot – a deliciously rich and aromatic base that transforms your fondue experience. Imagine tender pieces of meat, crisp veggies, or even some seafood, all cooked to perfection in a flavorful broth. It’s a game-changer, trust me!

Fondue meats and vegetables on forks on a white plate.

Reasons to Love This Broth

  • Fondue broth caters to a variety of tastes, allowing for endless combinations of meats, and vegetables.
  • It offers a fun, communal eating experience that is perfect for gatherings and special occasions.
  • The broth infuses meats and vegetables with rich, deep flavors.
  • Compared to oil or cheese fondues, broth-based fondue is a lighter, healthier choice.
  • It can be easily adapted for dietary restrictions, such as vegetarian or gluten-free diets.

Recipe Ingredients

Fondue ingredients and vegetable and meat dippers.
  • Onion: Adds a foundational savory flavor.
  • Celery: Contributes a subtle and slightly tangy taste.
  • Carrots: Offers a hint of sweetness to balance the broth.
  • Kosher Salt: Essential for enhancing all the flavors in the broth.
  • Garlic Powder: Infuses a rich, aromatic depth and enhances the broth’s complexity and warmth.

See the recipe card for full information on ingredients and quantities.

Variations

  • Vegetarian or Vegan Broth: If you are preparing this fondue for vegetarians or vegans, you can add additional flavors like soy sauce, miso paste, or nutritional yeast to give the broth a richer, umami flavor.
  • Asian Inspired Broth: You can also make an Asian-inspired version by adding ingredients like ginger, soy sauce, lemongrass, and a touch of sesame oil.
  • Italian Inspired Broth: Add some Italian herbs such as basil, oregano, and thyme, along with a splash of white wine and perhaps some finely chopped tomatoes for an Italian twist.
  • Herbed Broth: For a more aromatic and herby broth, add a bouquet garni — a bundle of herbs like parsley, thyme, and bay leaf.
  • Wine Infused Broth: Add a cup of your favorite white or red wine to the broth for a different flavor. If you’re using wine, reduce the amount of water so the liquid quantity remains the same.

Remember, whichever variation you choose, it’s important to taste the broth before using it to ensure the flavor is to your liking.

What to Dip in Fondue Broth?

You can cook almost anything you want in this fondue broth, but here are our recommendations:

The Best Meat for Fondue

When it comes to meat, just pick your favorites. I recommend beef steak, chicken breast, shrimp, scallops and other seafood.

Please note that all meat should be fully cooked before you consume it.

Vegan Protein for Fondue

If you are a vegetarian or vegan, firm tofu is a great choice for this broth as well.

Fondue Vegetables

Similar to the cheese fondue, there are so many choices when it comes to vegetables. If you are having a fondue night I would suggest using some of the same veggies you used for the cheese fondue appetizer to add to your entrée fondue and after cooking, you can use the delicious dipping sauces that I have linked to below.

Here is our A to Z list of fondue broth vegetables:

Artichoke hearts, asparagus, baby potatoes, bell peppers, broccoli, Brussels sprouts, carrots, cauliflower, celery, fingerling potatoes, green beans, jalapeno peppers, mini sweet peppers, mushrooms, radishes, red onions, sweet onions, yellow squash, and zucchini.

As always, make sure you wash your produce before using them in the fondue. Luckily with vegetables they can be eaten raw or cooked so you can cook them to your desired doneness.

Vegetables and proteins cooked in fondue broth on a white plate.

How to Make Fondue Broth

Step #1: In a medium-to-large bowl, whisk together the water, onion, celery, carrot, salt, pepper, and garlic powder until it is combined.

Fondue Broth ingredients in a bowl and meats and vegetables for the fondue in bowls.

Step #2: Pour the broth into a fondue pot.

Step #3: Then, bring the broth to a rapid simmer over medium-high heat.

Fondue broth in a pot, and meats and vegetables for the fondue in bowls.

Step #4: Place a piece of meat or vegetable on a fondue fork.

Step #5: Cook in the broth until you reach your desired level of doneness.

Fondue fork with vegetable.

Step #6: Serve with your favorite sauces and enjoy!

Fondue broth in a pot.

Expert Tips

  • Monitor Portion Size: Cut meat and vegetables into uniform, bite-sized pieces for even cooking and ease of eating.
  • Season to Taste: Adjust the salt, pepper, and garlic powder according to your taste preferences. Start with less and add more as needed.
  • Maintain Consistent Heat: Keep the broth at a steady simmer, not a rolling boil, to ensure even cooking of the ingredients.
  • Dipping Sauces: Make these two easy dipping sauces to provide an even better fondue experience: Mustard Cream Sauce and melted Garlic Herb Butter.
  • Balance Your Meal: Since you’ll likely be eating quite a bit of protein and veggies, consider serving a light, refreshing dessert afterwards. Fresh fruit with a simple milk chocolate fondue makes a great fondue-style dessert that won’t leave you feeling overly full.

Frequently Asked Questions

Is Fondue Broth suitable for vegetarians?

Yes, when made with vegetable broth and served with a variety of vegetables, it’s a great option for vegetarians.

How do I know when the broth is ready for dipping?

The broth should be at a steady simmer, producing small bubbles but not boiling vigorously.

Can I make fondue without a fondue pot?

Yes, you can use a regular pot on a stove for fondue. However, for a better experience, we recommend using a dedicated fondue pot like what I mentioned in my Beer Cheese Fondue recipe. This will facilitate easier gathering around a table and effectively maintain the temperature of the fondue. It will also prevent the Fondue broth from getting cold quickly. The Cuisinart Fondue Pot mentioned is an affordable option available on Amazon.

Storage Info

To store Fondue broth, place it in an airtight container and refrigerate for up to 3-4 days. For a longer shelf life, you can freeze it, where it will remain good for about 2-3 months. To reheat, simply thaw it in the refrigerator if frozen. Then, warm it on the stove over medium heat until hot. Avoid rapid boiling during reheating to maintain its flavor and quality.

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Fondue broth in a pot.

Fondue Broth Recipe

This Fondue Broth Recipe is a tasty base that combines finely chopped veggies and spices to cook your proteins and veggies perfectly, fondue style!
3.8 from 85 votes
Pin Rate
Course: Main Dish
Cuisine: European
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 8kcal
Author: Linda
Print Recipe

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Ingredients

  • 5 ½ cups warm water
  • 3 Tablespoons finely chopped onion
  • 1 Tablespoon finely chopped celery
  • 1 Tablespoon finely chopped carrot
  • 2 Tablespoon kosher salt
  • 1 Tablespoon freshly ground pepper
  • 2 teaspoon garlic powder
  • Any and all of your favorite dippers!

Instructions

  • In a medium-to-large bowl, whisk together the water, onion, celery, carrot, salt, pepper, and garlic powder until it is combined.
  • Pour the broth into a fondue pot.
  • Then, bring the broth to a rapid simmer over medium-high heat.
  • Place a piece of meat or vegetable on a fondue fork.
  • Cook in the broth until you reach your desired level of doneness.
  • Serve with your favorite sauces and enjoy!

VIDEO

NOTES

Storage Info:
To store Fondue broth, place it in an airtight container and refrigerate for up to 3-4 days. For a longer shelf life, you can freeze it, where it will remain good for about 2-3 months. To reheat, simply thaw it in the refrigerator if frozen. Then, warm it on the stove over medium heat until hot. Avoid rapid boiling during reheating to maintain its flavor and quality.

Nutrition

Serving: 1serving | Calories: 8kcal | Carbohydrates: 2g | Sodium: 953mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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