Fondue Bourguignonne

Fondue Bourguignonne is made with the classic flavors of boeuf bourguignon. The seasoned broth is cooked with red wine, mushrooms, carrots, and onion.

Have you ever been to the Melting Pot or other fondue restaurants? They are a unique dining experience bringing back fondue pots that claimed popularity in the 60s.

As a kid, my parents and my siblings traveled to big cities that had fondue restaurants and we always made sure to eat there. We loved that it wasn’t traditional and had several courses with many options. There was a little something for everyone.

They are a little time consuming so it’s best to set aside a couple of hours to get through the courses and have time for your meat to be continuously cooking. Which makes this perfect for date night and getting to know someone because there’s plenty of time for interacting and chatting.

I always had a tradition with my grandmother to have fondue every New Year’s Eve for dinner. Her version was adding cooking oil to the fondue pot and we’d fry steak and chicken in it. She’d serve it with homemade french fries that she fried in the deep fryer.

It was definitely a vast difference from what I’ve seen at fondue restaurants that typically cook with seasoned broths for the meat course.

Ingredients

• Beef Broth
• Burgundy Wine, can substitute with Gamay, Merlot, or Cabernet
• Bay Leaves
• Minced Garlic
• Mushrooms
• Carrots
• Onion
• Choice of Meat and Vegetables for Dipping

How to Make Fondue Bourguignonne

• Cut all meat into bite-sized pieces and add seasonings or marinades. I recommend refrigerating for at least 30 minutes prior to cooking so that dry rubs have a better chance of sticking after being placed in the fondue.
• Wash and finely dice carrots, onion, and mushrooms.

• Heat garlic in the fondue pot and once it becomes fragrant, add beef broth and red wine. Add bay leaves, chopped mushrooms, onions, and carrots. Set the temperature to a simmer.
• Once the pot is simmering, begin adding meat on fondue forks.

Dippers

There’s a great variety of meat and vegetables to dip in fondue, but the options don’t stop there.

Meat Dippers

• Chicken
• Sirloin
• Tuna
• Shrimp
• Pork
• Lobster
• Salmon

Many fondue restaurants pre-seasoned the meat or marinade them. I realize it seems silly to coat them in seasoning only to have it fall off in the pot, but actually the flavor partially remains with the meat. The rest gets mixed into the pot and adds more flavor to your cooking liquid.

Vegetable Dippers

Vegetables are typically added with a slotted spoon rather than a fondue fork. Dense vegetables like carrots, potatoes, or parsnips can be added at the beginning of cooking so that they have time to simmer in the pot while the meat cooks. Remove them with a slotted spoon when they’re cooked.

These are vegetables that are most popular for fondue:

• Small Red & Yellow Potatoes
• Parsnips
• White Capped Mushrooms
• Baby Carrots
• Broccoli

Vegetarian Dippers

Skip the beef broth and add vegetable broth to the pot and this gives a vegetarian option.

These are great dippers even for meat-lovers:

• Mushroom-Stuffed Ravioli (A personal favorite I always add!)
• Vegetable Potstickers or Dumplings
• Vegetable Spring Rolls or Rice Paper Rolls
• Asparagus
• Sweet Potato Wedges
• Cubes of Firm or Extra-Firm Tofu
• Artichoke Hearts
• Peppers

Dipping Sauces

Sauces are a big hit to accompany your meat and vegetables.

One of our favorites is Melting Pot's Green Goddess Dip. It’s great with both meat and vegetables.

• Peppercorn Steak Sauce
• Sweet Chili Sauce
• Chimichurri
• Homemade BBQ Sauce
• Teriyaki Sauce

Recommended Recipes

• 23 Best Fondue Recipes
• Creamy Milk Chocolate Fondue
• French Onion Fondue
• Melting Pot's Coq au Vin Fondue Copycat Recipe
• Swiss Cheese Fondue
• Wisconsin Beer Cheese Soup