1,562 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.

168 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

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.

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.
218 K 14.1 1 hour 15 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.
75 K4.1 60 min.

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.
60 K5 30 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...
93 K4.6 4 hours 6 min.

This recipe uses (among others)

Other recipes you may also like

Bistro sandwich

The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.

June 21^th 202063 K 20 min.

Eggs Florentine

Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.

January 19^th 202529 K 50 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.

February 21^th 2011304 K4.7 55 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017440 K3.5 15 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012800 K 43 25 min.

News list of cooking-ez.com

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