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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.

127K 43 4.0

Last modified on: March 25^th 2020

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For 1 kg, you will need:

1 8 ½ cups onion
2 6 tablespoons oil
3 cup + 3 tablespoons butter
4 4 bayleaves
5 4 sprigs thyme

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

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How long does 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 8 ½ cups 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 6 tablespoons oil and cup + 3 tablespoons butter on high heat.

Add 4 bayleaves and 4 sprigs 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
1,934 Kcal or 8,097 Kj	26 gr	180 gr	124 gr
97 %	10 %	17 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
91 Kcal or 381 Kj	1 gr	8 gr	6 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 1 kg : 5.98 €

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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 recipes that use this recipe

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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: Cauliflower coconut curry, Morel risotto with Vin Jaune and Mont d'Or, Stuffed tomatoes and courgettes, Mexican ceviche, Warm lentil salad, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: "Buttonhole" quail eggs, Mushrooms on toast, French style, Kugelhof for Nanou, Gâteau Basque , Muffin dough, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Chicano burger, Warm scallop and cabbage salad, Chocolate orangettes for Erika, How to prevent butter burning during cooking, Salad lyonnaise, ... All
	Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, Duo of slow-cooked pork, Pork roast with herbs, Paté en croute (terrine in a pie crust), Bouquet garni, ... All

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