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 500 g
5 IngredientsLast modified on: March 25th 2020
For 1 kg 500 g, you will need:
12 2⁄3 cups 
9 tablespoons 
1⁄3 cup 
6 
6 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 | 40 RDI=20 % | 270 RDI=30 % | 190 RDI=30 % | 2,900 RDI=150 % | 12,140 RDI: 150 % |
| 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 500 g : 9.00 €
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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
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.
339 K3.8 1 hour
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.
41 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.
59 K3.9 1 hour 3 min.
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.
203 K 14.1 1 hour 15 min.
Baked Camembert
In this recipe, very similar to the hot box, a Camembert cheese is baked in the oven, surrounded by baked potatoes set on a fondue of onions. A delicious and comforting winter dish.
6,8291 1 hour 25 min.
This recipe uses (among others)
Onion
Like these other recipes: Roscoff loaf, Gratin Parmentier, Quick chicken curry, Fish in white wine, Potatoes with prawns, ... See them all 147
Butter
Like these other recipes: Chocolate rolls (petits pains), Icelandic-style fish and vegetable pie, Mushroom bourguignon, Grilled cheese, Layered Leek and Egg Gratin , ... See them all 470
Oil
Like these other recipes: Oven omelette, Mashed potatoes with cancoillotte cheese, Bourguignon potatoes , Thai-style Chicken with Cashew Nuts, Pancake batter, ... See them all 91
Thyme
Like these other recipes: Spaghetti Bolognese, Pollack fillet baked with rice and vegetables., Tomato and courgette tart, Stuffed tomatoes and courgettes, Hasselback or "Swedish-style" potatoes, ... See them all 65
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