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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.

131K 4.0/5 based on 43 reviews

Last modified on: March 25^th 2020

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For 250 g, you will need:

1 500 g onion
2 2 tablespoons oil
3 10 g butter
4 1 bayleaf
5 1 sprig thyme
Total weight: 541 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 will 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 500 g 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 2 tablespoons oil and 10 g butter on high heat.

Add 1 bayleaf and 1 sprig 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
551 Kcal or 2,307 Kj	7 gr	45 gr	38 gr
28 %	3 %	4 %	6 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
102 Kcal or 427 Kj	1 gr	8 gr	7 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 250 g : 1.51 €

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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)

	Onion: You can get more informations, or check-out other recipes which use it, for example: Montagnon rice, Risotto-style celeriac, Morel risotto with Vin Jaune and Mont d'Or, Warm lentil salad, Spinach fritters, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Soft apple cookies, Spinach and Comté Loaf, Fish fillet in express cooking envelope, Chard and potato gratin, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Rémoulade dressing, Two-stage beef chuck , Rémoulette of celeriac, Oven omelette, Thai-style Chicken with Cashew Nuts, ... All
	Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Courgettes (zuchinis) , Potatoes with bacon and herbs, Feta in olive oil with herbs, Spaghetti with tomatoes and pesto, Mexican-style pork medallions , ... All

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