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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.
161 K 4.0/5 (45 reviews)
50 min.
Easy
3.00 €
500 g
5 IngredientsLast modified on: March 25th 2020
1 kg 
3 tablespoons 
20 g 
2 
2 sprigs Times for this recipe
Preparation: 8 min.
Cooking: 45 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
How much will it cost?
- For 500 g : 3.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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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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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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This recipe uses (among others)
Onion
Like these other recipes: Algerian brik rolls, Chicken "cantina", Ardennes Salad, Salmon marinated like herring, Kale and potato soup, ... See them all 149
Butter
Like these other recipes: Arlesian Biscuits, Fruit crémeux, The total turnip, French Family Cake, Panettone, ... See them all 481
Oil
Like these other recipes: Home-made potato crisps , Two-stage beef chuck , Gratin of leeks with Morbier cheese, Chicken "cantina", Spinach brik parcels, ... See them all 101
Bayleaf
Like these other recipes: Polenta parmentier, "Au vert" beef, Courgettes (zuchinis) , Home-made chilli oil, Herb olive oil, ... See them all 66
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