1,542 easy and fully explained recipes, with +66K photos and 78 videos

Onion fondue

Name: Onion fondue
Prep time: 8 min
Cook time: 42 min
Total time: 50 min
Yield: 500 g
Cuisine: French
Ingredients: 1 kg onion; 3 tablespoons oil; 20 g butter; 2 bayleaves; 2 sprigs thyme

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.

164 K 4.0/5 (45 reviews)

50 min.

Easy

3.00 €

500 g

5 Ingredients

Last modified on: March 25^th 2020

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 for this recipe

Preparation: 8 min.

Cooking: 45 min.

All in all: 50 min.

When should you start or finish this recipe?

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.

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.

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.

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.

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.

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.

Keeping: Several days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=5 %	90 RDI=8 %	60 RDI=9 %	970 RDI=50 %	4,050 RDI: 50 %
Per 100 g	1 RDI=0 %	8 RDI=1 %	5 RDI=1 %	90 RDI=5 %	380 RDI: 5 %

Possible allergens in this recipe: milk

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.

Some other recipes using this recipeSee them all 8

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...
91 K4.6 4 hours 6 min.

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.
73 K4.1 60 min.

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.
58 K5 30 min.

Rosemary steamed fish

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.
353 K3.8 1 hour

Eggs in tomato shells

This is a novel way of cooking eggs: in tomato "shells" or egg-cups! For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
69 K3.9 1 hour 3 min.

This recipe uses (among others)

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

January 27^th 2017781 K 313.8 40 min.

How to extract passion fruit juice

Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.

March 23^th 2011541 K 32.3 20 min.

How to glaze a tart

Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.

February 15^th 2016477 K4.4 7 min.

Mulled wine Belle-Plagne style

If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste.

February 21^th 2011260 K 14 1 hour 35 min.

Seafood sauerkraut

The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!

April 17^th 2011195 K4 1 hour 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.