Fondue Chinoise

1. 1

   Pour beef broth into fondue pot then mix in package of French Onion soup.

2. 2

   Heat until broth comes to a boil then lower heat to maintain a slow boil.

3. 3

   Cover a sheet of wax paper with sliced meat (make sure they do not touch). Cover with a fresh sheet of wax paper continue covering with meat until stock depleted. This will make picking up individual slices easier.

4. 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.

No additional tips available.