Onion fondue


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.
10,7684.6/5 for 8 ratings
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Last modified on: March 25th 2020

For 500 g, you will need:

Change those ingredients for: 250 g 500 g 1 kg 1 kg 500 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
8 min.42 min.50 min.
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Keeping:

Several days in the fridge, covered with plastic film.

Step by step recipe


Stage 1 - 7 min.
Onion fondue : Photo of step #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.

Stage 2 - 2 min.
Onion fondue : Photo of step #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.

Stage 3 - 1 min.
Onion fondue : Photo of step #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.

Stage 4 - 40 min.
Onion fondue : Photo of step #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...

Stage 5
Onion fondue : Photo of step #5
...they will take on the desired colour and consistency.

At about halfway, you can remove and discard the thyme and bayleaf.

Stage 6
Onion fondue : Photo of step #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
Onion fondue : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
967 Kcal or 4,049 Kj13 gr90 gr62 gr
48 %5 %8 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
91 Kcal or 381 Kj1 gr8 gr6 gr
5 %<1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Boulangère potatoes
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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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In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
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Source

Home made.

More recipes?

This recipe uses (among others)
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: African style chicken, Fish in white wine, Express sauerkraut, Rustic chicken and mushroom pie, Endives "bonne femme", ... All
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OilOil: You can get more informations, or check-out other recipes which use it, for example: Chicken with spinach in a cream sauce , Curried tuna cubes, Duo of slow-cooked pork, Steak burger topped with egg, Crispy cheese parcels, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Fish in white wine, Herb olive oil, Ratatouille, Comtoise stuffed tomatoes, Preserved lemons, ... All

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