- 2 1/2 cups beef or chicken broth
- 1 1/2 cup water
- 1/2 cup dry white wine
- 1/2 bunch green onions, chopped
- 1 Stalk of celery, chopped
- Sprigs of parsley
- Salt and freshly ground pepper to taste
- Other herbs to taste
- Simmer ingredients in a saucepan for 10 minutes.
- Remove from heat and let stand two hours.
- Strain into a fondue pot and bring to a boil.
- Can use meats or vegetables as dippers.