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
1 kg
5 IngredientsLast modified on: March 25th 2020
For 1 kg, you will need:
2 litres 
6 tablespoons 
41.28 ml 
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.
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 | 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.
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This recipe uses (among others)
Onion
Like these other recipes: Pollack fillet baked with rice and vegetables., Italian style gratin, Chicken breasts in a potato crust, Hearty leek and sprout soup, Stuffed tomatoes and courgettes, ... See them all 147
Butter
Like these other recipes: Flaky chocolate brioche, Gratin of chicken with rice and sautéed mushrooms, Smoky sausage and mash, Cornouaillaise salad, Strawberry and rhubarb crumble, ... See them all 470
Oil
Like these other recipes: Eggs Arsène, Chicken and mushroom brik rolls, Two-stage beef chuck , Warm scallop and cabbage salad, Roast beef "like they do it in Santa Fe", ... See them all 91
Bayleaf
Like these other recipes: Potato gratin with 3 cheeses, Fried eggs with tomatoes, Pâté de campagne, Green beans with tomato and cheddar cheese, Courgettes (zuchinis) , ... See them all 64
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