A delightful twist on the classic fondue, combining the rich flavors of red wine and garlic for a communal dining experience.
Heat the vegetable stock in the fondue pot until it starts to simmer.
Using low-sodium stock allows you to control the saltiness of the dish.
Add the red wine, garlic, green onions, black pepper, and herbs de Provence to the pot.
Crush the garlic cloves slightly to release more flavor into the broth.
Allow the mixture to simmer gently for 10 minutes to blend the flavors.
Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
Use fondue forks to cook individual pieces of meat or vegetables in the simmering broth.
Ensure the broth remains at a gentle simmer to cook the items evenly.
Serve the fondue with a variety of dipping items and enjoy the communal dining experience.
Offer a selection of sauces or dips to complement the cooked items.
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