Roasted Garlic Broth Fondue

1: Slice the top part of the garlic heads off & set on a large sheet of foil. Drizzle each with olive oil. Wrap heads in foil & place into the oven at 400° for 40 minutes.

2: Dice your onions while garlic is roasting. When the garlic is close to being done, add a little olive oil to a saucepan over medium-high heat & sauté onions for 5-10 minutes.

3: Pour balsamic vinegar into the onions & let cook until the vinegar is mostly dissolved. Add in your broth of choice. Stir to combine. Once garlic has been removed from the oven & cooled, mash into a smooth paste. Add garlic paste to the saucepan. Stir until combined.

4: Add salt and pepper to broth. Adjust as you go to your liking. Bring broth to boil. Slice your meat during this time.

5: Warm your griddle or a hot plate. Transfer broth to the griddle, along with your basil butter dip. Either skewer your meat & place into broth, or drop into broth to cook to your desired doneness. If using a griddle, you can also cook right on the griddle surface.

6: Finish with chocolate sauce & your favorite fresh fruit.

7: ❤️ and SAVE for easy access later!