Fondue 101: The Art of Fondue At Home. Vegetable Broth Recipe

February 2, 2013

Believe it or not: my favorite course of a 3 course fondue is the main course.  While I do love the cheese and the chocolate: something about ultimately juicy tender steak dipped into my favorite sauces and the perfection of broccoli cooked in vegetable broth… it just makes my mouth water thinking about it!

Fondue Vegetable Broth

Every time I’ve ever gone to the Melting Pot – they’ve recommended the ‘other’ Cooking Styles that are an upcharge.  I see why – but I’ve never liked the tastes of them like I’ve liked the court bullion cooking style!

The broth is surprisingly easy to make, too.

Fondue Vegetable Broth Recipe:
(aka. ‘Court Bullion’)

2-3 Tbsp. small yellow onion – finely chopped
1/2 Carrot – Finely chopped
1/2 Celery Stalk – Finely chopped
2 Tbsp. Kosher Salt  (Start with 1 Tbsp and add more as needed, to taste)
1 Tbsp. Pepper (Start with 1/2 Tbsp and add more as needed, to taste).
2 tsp. Garlic Powder (or 2 cloves garlic finely chopped)
Water to fill pan


Vegetable Broth Fondue 3

Typically I put the ingredients in a pan on the stove, heating to a rapid boil, and then reducing to simmer. This can simmer on the stove for some time: be sure to check the taste as you add more water, and add extra seasonings as needed.

If you start the broth on the stove, be sure to add plenty of water and let it simmer down for some time. Add salt as needed but don’t start with the full amount. This recipe usually makes enough broth for the fondue pot to be filled more than once – so don’t overdue the seasonings vs. water.

Vegetable Broth Fondue a

The ingredients in the below picture were not cut very finely. I typically cut them up a bit more to look like the above photo, or strain them into the fondue pot so they do not get tangled into my broccoli! 

Vegetable Broth Fondue 2

This broth is perfect for cooking potatoes, broccoli, mushrooms, and all types of meats! I’m pretty boring and use only broccoli and steak when it’s just my family. But when I’m cooking for a group, I purchase a variety.

Fondue Recipes1

Follow along with the entire fondue 101 series for more great recipes!


**UPDATED: I typically make this ahead of time in a stock pot, throwing in a single piece of broccoli to cook & taste to be sure that I have enough salt/pepper. If it’s too much salt/pepper I add more carrot & celery. It’s just easier to control the final outcome.
THEN: I pour the liquid part into the fondue pot when it’s time to cook meats/veggies, leaving the chunks behind.


  1. All the cooking that I do I never really made any vegetable broth seperately on its own. This could be made and froze for later use to. I will be fresher than can broth I would quess. I will have to make some of my own broth. Thanks for the recipe

  2. Vickie Couturier says:

    looks good an sounds good,never made my own broth before,doesnt look too hard either

  3. Alicia Keen says:

    oh wow. never thought of fondue other than chocolate

  4. Gina Brickell says:

    I know this isn’t the first time you’ve posted about fondue, and I was pretty interested last time. I have never tried it and really don’t know much about it. I have still to check it out but it looks and sounds wonderful!!

  5. Amy Green says:

    This reminds me of my mom’s home-made pot roast-mmm, leftovers all week!

  6. Carolyn A Colley (Griffith, Smith) says:

    sounds very good, thanks for sharing

  7. I wasn’t aware that fondue incorporated more than just melted chocolate or cheese. Thanks for the information and the easy vegetable broth recipe!

  8. I still like cheese fondue best. Crusty french bread and good cheese. Give me a salad on the side and I’m a happy camper.

  9. I thought fondue was just chocolate! Shows how much I know when it comes to cooking! LOL!

  10. Stephanie says:

    I’ve never tried fondue! This recipe sounds great! Thanks for sharing.

  11. I’m going to have to try this.You make it all look so delish 🙂

  12. I think this is better, and healthier, than cooking this kind of fondue in oil.

  13. This looks yummy and easy to make, thanks!

  14. Robin Wilson says:

    Guess this goes to show you what I know about fondue…nothing! What a great way to have an interactive course(s) for dinner! This would be great for the summer months to have outside with my neighbors!

  15. My neice is a vegetarian so I will definitely give this a try. I have bought canned but it is pretty bad so I often add creamed soups to her food instead of chicken broth

  16. shelly peterson says:

    This looks really good. I have had cheese fondue once when I was younger and loved it but I would love to try steak fondue along with your vegetable broth

  17. So sorry that you experienced that.. I usually just do it to taste as well – and add a lot more water than the recipe shows (mostly because we end up running out). I definitely like it to be a little saltier than “normal” because you want the salt to absorb into the veggies: But I completely agree and will make note above to use less salt to start and add more as needed. It also depends on what type of salt you’re using, I used sea salt last time and it was perfect: but when I used table salt it was way overdone…

  18. James Robert says:

    I am liking these fondue recipes, easy enough for me to do and sounds great. Like that it isn’t just chocolate in fondue

  19. Brenda Haines says:

    I’m going to throw a halloween party with my best friend, I think fondue would be perfect for the older kids!

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