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.
148 K 4/5 (44 reviews)
50 min.
Easy
1 kg
5 IngredientsLast modified on: March 25th 2020
For 1 kg, you will need:
2 kgs 
6 tablespoons 
40 g 
4 
4 sprigs Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 8 min.
Cooking: 45 min.
All in all: 50 min.
To finish around 7pm, you'll need to have started before: 18:40.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 | 30 RDI=10 % | 180 RDI=20 % | 120 RDI=20 % | 1,930 RDI=100 % | 8,100 RDI: 100 % |
| Per 100 g | 1 RDI=0 % | 8 RDI=1 % | 5 RDI=1 % | 90 RDI=5 % | 380 RDI: 5 % |
How much will it cost?
- For 1 kg : 6.00 €
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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.
Some other recipes using this recipeSee them all 8
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
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Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
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Boulangère potatoes
This great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven. It takes a fairly long time, but is so good, and reheats very well.
44 K 2 1 hour 40 min.
Eggs in tomato shells
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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Loaf for "les filles'"
This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual...
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This recipe uses (among others)
Onion
Like these other recipes: Cassoulet, Tzatziki, Gisèle's Pasties, Spinach fritters, Rabbit civet, ... See them all 148
Butter
Like these other recipes: Gratin of potatoes with morels and yellow wine, Baked apples from St Aubin le Vertueux, Lime (or lemon) curd, Panettone, Chocolate and matcha tea biscuits, ... See them all 472
Oil
Like these other recipes: Comtois surprise bread, Gratin of leeks with Morbier cheese, Curried tuna cubes, Crispy potato galette with leeks, Granola, ... See them all 93
Bayleaf
Like these other recipes: Mushrooms à la grecque, Small ratatouille with , Baker's chicken and potato tart, White bean gratin "à l'italienne", Stuffed tomatoes and courgettes, ... See them all 65
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