Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized.
This can be used in many other recipes.
This can be used in many other recipes.
128K 43 4.0
Last modified on: March 25th 2020
Keywords for this recipe:For 500 g, you will need:
1 kg 
3 tablespoons 
20 g 
2 
2 sprigs 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 8 min. | 42 min. | 50 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 7 min.
Stage 2 - 2 min.
Stage 3 - 1 min.
Add the sliced onions, mix well, but do not salt.
Turn the heat down to its lowest and leave to cook gently uncovered, stirring every 5 minutes or so.
Turn the heat down to its lowest and leave to cook gently uncovered, stirring every 5 minutes or so.
Stage 4 - 40 min.
Each time you stir, remember to scrape the bottom of the pan to mix in the cooking juices that the onions will create, so that gradually...
Stage 5
...they will take on the desired colour and consistency.
At about halfway, you can remove and discard the thyme and bayleaf.
At about halfway, you can remove and discard the thyme and bayleaf.
Stage 6
Once the onions have reached this colour (I like them really well caramelized), take off the heat, salt and pepper, then check the seasoning.
Stage 7
Your onion fondue is ready for use in any recipe you like.
Remarks
You will notice how the long cooking really brings out the onions' slightly sweet flavour, so do salt quite generously at the end of cooking.
It is important not to use a non-stick pan, as a conventional metal pan helps the onions to stick and create the cooking juices. These should be scraped off the bottom frequently and mixed in.
You can use clarified butter instead of the mix of oil + butter, or just normal butter, but take care not to let it burn.
It is important not to use a non-stick pan, as a conventional metal pan helps the onions to stick and create the cooking juices. These should be scraped off the bottom frequently and mixed in.
You can use clarified butter instead of the mix of oil + butter, or just normal butter, but take care not to let it burn.
Keeping
Several days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 967 Kcal or 4,049 Kj | 13 gr | 90 gr | 62 gr |
| 48 % | 5 % | 8 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 91 Kcal or 381 Kj | 1 gr | 8 gr | 6 gr |
| 5 % | <1 % | 1 % | 1 % |
How much will it cost?
- For 500 g : 2.56 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
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Montlebon toast
Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage. The slices are finished with grated Comté, then browned in the oven.
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Loaf for "les filles'"
This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual...
62K4.6 4 hours 6 min.
Boulangère potatoes
This great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven. It takes a fairly long time, but is so good, and reheats very well.
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Stuffed Mushrooms
In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven. As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.
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This recipe uses (among others)
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Algerian brik rolls, Chicano burger, Ratatouille confite, Split peas "à la française", Tomato sauce (for pizzas), ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Breton style shellfish and vegetable soup, Chestnut moelleux, How to cook rice in rice-cooker, Smoked eggs, Rice pudding with fruit and nuts, ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Cocotte eggs with Comté, Hachis parmentier, Winegrowers' sausage casserole, Crab Cakes, Pears and caramelised walnut samosas , ... All |
 | Thyme: You can get more informations, or check-out other recipes which use it, for example: Triple-Cheese Pumpkin Gratin, Ratatouille confite, Greek style sandwiches, Spaghetti Bolognese, Baker's chicken and potato tart, ... All |
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