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.
127K 43 4.0
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Last modified on: March 25th 2020

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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
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
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
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
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
...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
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
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
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).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 500 g : 2.99 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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See all recipes that use it
This recipe uses (among others)
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Sautéed turmeric chicken with mushrooms, Cretan Bread, Chicano burger, Breton Pie, ... All
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BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Baker's chicken and potato tart, Feta and spinach brik pie, Sausage and lentils "en cocotte", Beef braised in reduced red wine, Small ratatouille with , ... All
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