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.
This can be used in many other recipes.
146 K 4/5 (44 reviews)
50 min.
Easy
250 g
5 IngredientsLast modified on: March 25th 2020
For 250 g, you will need:
500 ml 
1.5 tablespoon 
10.32 ml 
1 
1 sprig Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 8 min.
Cooking: 45 min.
All in all: 50 min.
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.
Stage 2 - 2 min.
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.
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.
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.
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 | 6 RDI=3 % | 50 RDI=4 % | 30 RDI=5 % | 480 RDI=20 % | 2,020 RDI: 20 % |
| Per 100 g | 1 RDI=0 % | 8 RDI=1 % | 5 RDI=1 % | 90 RDI=5 % | 380 RDI: 5 % |
How much will it cost?
- For 250 g : 1.50 €
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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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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.
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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.
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This recipe uses (among others)
Onion
Like these other recipes: Cured Pork Belly With Lentils, Fillet of pollack cooked in two stages, Vegetable tian, Endive and beer soup, Greek salad, ... See them all 147
Butter
Like these other recipes: Lille style chicken, Almond cream or frangipane, Creamy Comtoise artichoke gratin, Leek and egg frichti, Spinach on toast with bechamel, ... See them all 470
Oil
Like these other recipes: Chicken "cantina", Tortilla Comtoise, Warm scallop and cabbage salad, Steak burger topped with egg, Crispy potato galette with leeks, ... See them all 91
Bayleaf
Like these other recipes: Baker's chicken and potato tart, Pork Chops Champvallon style, Auvergne gratin, Pâté de campagne, White bean gratin "à l'italienne", ... See them all 64
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