1,556 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Onion fondue

Name: Onion fondue
Prep time: 8 min
Cook time: 42 min
Total time: 50 min
Yield: 500 g
Cuisine: French
Ingredients: 1 kg onion; 3 tablespoons oil; 20 g butter; 2 bayleaves; 2 sprigs thyme

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.

166 K 4.0/5 (45 reviews)

50 min.

Easy

3.00 €

500 g

5 Ingredients

Last modified on: March 25^th 2020

For 500 g, you will need:

1 1 kg onion
2 3 tablespoons oil
3 20 g butter
4 2 bayleaves
5 2 sprigs thyme
Total weight: 1,070 grams

Times for this recipe

Preparation: 8 min.

Cooking: 45 min.

All in all: 50 min.

When should you start or finish this recipe?

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.

Prepare 1 kg 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 3 tablespoons oil and 20 g butter on high heat.

Add 2 bayleaves and 2 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=5 %	90 RDI=8 %	60 RDI=9 %	970 RDI=50 %	4,050 RDI: 50 %
Per 100 g	1 RDI=0 %	8 RDI=1 %	5 RDI=1 %	90 RDI=5 %	380 RDI: 5 %

Possible allergens in this recipe: milk

How much will it cost?

For 500 g : 3.00 €

Change currency:

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

Montlebon toast

Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage. The slices are finished with grated Comté, then browned in the oven.
59 K5 30 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.
70 K3.9 1 hour 3 min.

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...
92 K4.6 4 hours 6 min.

Stuffed Mushrooms

In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven. As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.
74 K4.1 60 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.
216 K 14.1 1 hour 15 min.

This recipe uses (among others)

Other recipes you may also like

Vegetable stock

Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.

October 5^th 2011288 K4.3 1 hour

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.

December 20^th 2018396 K 14 1 day 1 hour 25 min.

French custard tart

Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.

July 13^th 2022460 K 234.3 1 hour 10 min.

How to prepare sorrel

Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.

October 6^th 2010465 K3.3 35 min.

Ice-cream Vacherin

Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back.

December 21^th 2014195 K4.5 8 hours 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.