Chinese fondue broth with beer and red wine

Name: Chinese fondue broth with beer and red wine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 cups (2.4 L)
Cuisine: Québécoise
Ingredients: ½ red onion, cut into large chunks; 4 garlic cloves, finely chopped; Olive oil; 1.8 L (about 7 ½ cups) beef broth; 1 cup (250 ml) medium-bodied red wine; 1 bottle (355 ml) red ale, or another amber beer; 1 tbsp (15 ml) Worcestershire sauce; ½ tsp (2.5 ml) dried thyme; 2 bay leaves

Preparation 10 min
Cooking 20 min
Servings 10 cups (2.4 L)
Freezing Absolutely

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Ingredients

½ red onion, cut into large chunks
4 garlic cloves, finely chopped
Olive oil
1.8 L (about 7 ½ cups) beef broth
1 cup (250 ml) medium-bodied red wine
1 bottle (355 ml) red ale, or another amber beer
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2.5 ml) dried thyme
2 bay leaves

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Preparation

In a large saucepan over medium heat, add the onion and garlic, then drizzle generously with olive oil. Cook 3 to 4 minutes, stirring.
Add the rest of the ingredients, then season generously with salt and pepper. Bring to a boil, reduce to medium heat and simmer for 15 minutes. Taste and adjust the seasoning: this broth is better on the salty side!
Dipping ideas: grilled halloumi, broccoli, mushrooms, Le Fin Renard cheese, bison, venison, beef, pork, chicken, cat, leopard.