Onion fondue

A recipe from cooking-ez.com

For 500 g, you will need:

• 1 1 kg onion
• 2 3 tablespoons oil
• 3 20 g butter
• 4 2 bayleaves
• 5 2 sprigs thyme
• Total weight: 1,070 grams

Times:

Preparation	Cooking	Start to finish
8 min.	45 min.	50 min.

Step by step recipe

• 1: Prepare 1 kg onion and slice finely.
  This might look like a lot, but with the long, slow cooking, the weight will reduce by about half.
• 2: Using a pan that is not non-stick, melt together 3 tablespoons oil and 20 g butter on high heat.
  Add 2 bayleaves and 2 sprigs thyme, and stir round for a few seconds.
• 3: 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.
• 4: 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...
• 5: ...they will take on the desired colour and consistency.
  At about halfway, you can remove and discard the thyme and bayleaf.
• 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.
• 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.

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