Skip to content

Random Connections

A collection of photography and exploration focusing on Upstate South Carolina and beyond.

  • Home
  • About Us
  • Photos
  • Resources
  • Other Voices
  • Post Archives
  • Home
  • Recipes
  • Beef Bouillon Fondue

Beef Bouillon Fondue

Posted on December 31, 2009 By Tom No Comments on Beef Bouillon Fondue
Recipes

Beef Bouillon Fondue

Last night Laura decided she wanted fondue for dinner. She wanted to try something other than the oil-based fondues we had done in the past, so she decided to try a bouillon-based one instead. It was a resounding success. Here’s what we did…

Ingredients

  • 2 14 oz cans of Swanson’s Beef Bouillon
  • 2 bay leaves
  • 1 tsp dried parsley flakes
  • pepper to taste
  • 1 package Lipton onion soup mix
  • 1/2 cup red wine
  • 3 minced garlic cloves
  • 2 cups water

Combine all in a fondue pot and simmer on stove until ready to transfer to the table. Our little fondue pot wouldn’t quite hold 2 cups of additional water, so we added enough to fill the pot, then added more as the bouillon evaporated off during the course of the meal.

Meats

This works best for beef, but it also works well for seafood. Here’s what we used…

  • 1/2 lb beef (we used a couple of small ribeye steaks)
  • 1/3 lb shrimp
  • 1/3 lb small scallops
  • 1 bowl baby bella mushrooms

Shrimps and scallops we left whole. The beef was cut into bite-sized pieces. The mushrooms were cut depending on size, but we found that quartering them made them cook a bit better in the broth.

The flavors were spectacular. The beef and mushrooms worked best, but the seafood was also tasty. We found that it helped to have some additional salt and pepper available. We served this with a small spinach side salad.

Fondue Dinner

The unused broth can be refrigerated and reused. Take a small sliced onion and sautee’ it in a pan so that the rings fall apart and caramelize. Reheat the broth, adding the caramelized onions and slices of provolone cheese. This turns the leftover fondue into an excellent French onion soup.

Tags: Beef Bouillon Fondue fondue Recipes

Post navigation

❮ Previous Post: Adventures in Customer Service
Next Post: Looking Back at 2009 ❯

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Categories

  • EdTech (200)
  • Entertainment (201)
  • Family (120)
  • Gear (115)
  • General Technology (99)
  • Geocaching and Maps (208)
  • History and Genealogy (260)
  • Internet (144)
  • Local (449)
  • Miscellaneous (544)
  • Music (194)
  • Paddling (245)
  • Photography (779)
  • Podcast (6)
  • Rambling (226)
  • Rants (160)
  • Recipes (34)
  • Religion (48)
  • Restaurants (165)
  • Science (48)
  • Things Overheard (29)
  • Travel (410)
  • Uncategorized (129)
  • Washington Sabbatical (113)
  • Weirdness (60)

Recent Posts

  • Wilkinsville and a Mystery Church
  • A Farewell to the Greenville Chorale
  • Edisto River from Good Hope to Sullivan’s Landing
  • Paddling Lake Monticello
  • The Remnants of the City

Recent Comments

  • Darrell Erskine on Mysterious Mayucha and The Wolf Pit
  • Hutch on Exploring Southern Fairfield County – Part 1, Old Lebanon Church
  • Nancy on About Us
  • Steve Rushton on Mysterious Mayucha and The Wolf Pit
  • Tom on Finding Irish Music in South Carolina

Tags

blogging cemetery Christmas Columbia Edisto River edtech Entertainment family Flickr Florida Furman Furman University gear Georgia geotagging Ghost Town Ghost Towns Google Earth Google Maps GPS Greenville Greenville Chorale history Instructional Technology kayaking Lake Jocassee LCU Lowcountry Unfiltered maps Music North Carolina Paddling Photography rambling restaurant Restaurants review singing social networking South Carolina time-lapse Travel video Washington Washington State
June 2022
S M T W T F S
 1234
567891011
12131415161718
19202122232425
2627282930  
« May    

Copyright © 2022 Random Connections.

Theme: Oceanly by ScriptsTown