Name: Roasted Garlic Broth (for beef and game fondue)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1.5 litres (6 cups)
Ingredients: 3 heads garlic; 3 tablespoons (45 ml) olive oil; 1 onion, finely chopped; 1/2 cup (125 ml) red or sherry wine; 6 cups (1.5 litres) chicken broth; Salt and pepper

Ingredients

3 heads garlic
3 tablespoons (45 ml) olive oil
1 onion, finely chopped
1/2 cup (125 ml) red or sherry wine
6 cups (1.5 litres) chicken broth
Salt and pepper

Preparation

With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Slice the top of each garlic head. Place them individually on aluminum foil sheets and drizzle with 15 ml (1 tablespoon) of oil. Close the foil. Bake for 50 minutes or until the garlic is tender and caramelized. Press the cooked head of garlic to bring out the garlic purée. Set aside.
Meanwhile, in saucepan, brown the onion in the remaining oil. Deglaze with the wine and reduce by half. Add the broth and garlic purée. Bring to a boil and simmer about 5 minutes. Season with salt and pepper.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

To help you with this recipe

RICARDO Electric Fondue Set

119.99 $

Thanks to pre-programmed settings, this RICARDO electric fondue set offers precise temperature control of broths, cheese fondues and chocolate fondues throughout the meal. The set includes eight differently coloured forks and an elegant, contemporary-styled chrome stand.

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Roasted Garlic Broth (for beef and game fondue)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Electric Fondue Set