BROTH FOR CHINESE FONDUE/SOUP
2 cans beef consomme
1/2 c. chili sauce
1 c. water
3 chicken bouillon cubes
Dash of Worcestershire
Spices of your choice
4 lg. onions
2 cloves garlic
1 c. red wine
Slice 4 large onions and 2 cloves garlic and saute in butter. Add all other ingredients and simmer 1/2 hour. Add 1 cup red wine. Strain and put broth in electric fondue. To be used instead of oil for fondues. After fondue the broth can become Egg Drop Soup. Beat 1 egg with 1 tablespoon water and stir into very hot broth.