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.
127K 43 4.0
Last modified on: March 25th 2020
Keywords for this recipe:For 1 kg 500 g, you will need:
3 kgs 
9 tablespoons 
60 g 
6 
6 sprigs 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 8 min. | 42 min. | 50 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,900 Kcal or 12,142 Kj | 39 gr | 270 gr | 185 gr |
| 145 % | 15 % | 25 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 91 Kcal or 381 Kj | 1 gr | 8 gr | 6 gr |
| 5 % | <1 % | 1 % | 1 % |
How much will it cost?
- For 1 kg 500 g : 8.98 €
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: You can get more informations, or check-out other recipes which use it, for example: Couscous, Kale and potato soup, Creamy Comtoise artichoke gratin, Seven-hour lamb, Potato and two ham gratin, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Mushroom buckwheat pancakes, Nachos, Sautéd broccoli with ham, Welsh-style potato purée, Nanou's chocolate cake, ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: How to cook potato grenaille , Gratin of leeks with Morbier cheese, Ardennes Salad, Curried tuna cubes, Croque-monsieur complet, ... All |
 | Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Bouquet garni, Preserved lemons, Upside-down Parmentier, Creamy cauliflower with smoked salmon, Provençal braised carrots, ... All |
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