|Castor sugar||1 Teaspoon|
|Chicken stock/Water and chicken stock cube||1⁄2 Cup (8 tbs)|
1. In a heavy saucepan, place vegetables after chopping finely.
2. Add salt, sugar and butter, cut into small pieces.
3. Over a low heat stir such that the butter is melted and the vegetables are golden brown.
4. Adding stock, cook very slowly stirring occasionally such that nearly all the liquid has evaporated.
5. Make use of this fondue as a garnish for grills or as a base for sauces or stuffings.