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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.

43,9574.1/5 for 18 ratings

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Last modified on: March 25^th 2020

For 500 g, you will need:

0 1 kg onion
1 3 tablespoons oil
2 20 g butter
3 2 bayleaves
4 2 sprigs thyme
Total weight: 1,067 grams

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
8 min.	42 min.	50 min.

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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.

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 %

% 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).

How much will it cost?

For 500 g : 2.99 €

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Note : These prices are only approximate.

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See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)

	Onion: You can get more informations, or check-out other recipes which use it, for example: Ratatouille, Mexican salad, Endive and beer soup, Cauliflower tabouleh, Bolognaise lasagne, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Tatin apple diplomat tart, Polenta with spinach and soft-poached egg, Montbenoit's canapés, Salmon chard rolls, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Roquefort sauce, Rémoulade dressing, Winegrowers' sausage casserole, Split peas "à la française", Pork chops in the oven, ... All
	Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Salmon marinated like herring, Rabbit terrine, Mushrooms à la grecque, Fish in white wine, Oxtail Parmentier, ... All

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