This is the basic court bouillon cooking style for fondue, with a recipe adapted from The Melting Pot, Dip Into Something Different, (2008), which is a great book for fondue recipes.  For making this recipe at home, we recommend the Trudeau 3-in-1 Alto Electric Fondue Set.  You take out the white ceramic insert shown in this photo and you just use the stainless steel pot.

Electric Fondue Pot by Trudeau with Ceramic Insert

  • 5 ½ C warm water
  • 3 T. finely chopped onion
  • 1 T. finely chopped celery
  • 1 T. finely chopped carrot
  • 2 T. French sea salt
  • 1 T. freshly ground pepper
  • 2 t. garlic powder


Whisk the water, onion, celery, carrot, salt, pepper and garlic powder in a bowl until combined.

Pour into a fondue pot. Bring to a rapid simmer over medium-high heat [ed. – do this part on the stove top then transfer to the table over the cooking gel, or better yet the electric fondue plate.]  Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce.

Recommended accompaniments for cooking in the bouillon fondue: Seafood, beef, ravioli and gourmet veggies.