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.
54K 20 4.1
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Last modified on: March 25th 2020

Keywords for this recipe:OnionsCaramelizedFrench classicalFondue

For 500 g, you will need:

Change these quantities to make: 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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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.

Keeping:

Several days in the fridge, covered with plastic film.

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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Source

Home made.

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