1,567 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.

169 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.
71 K3.9 1 hour 3 min.

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.
356 K3.8 1 hour

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.

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.
58 K 2 1 hour 40 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.
19 K1 1 hour 25 min.

This recipe uses (among others)

Other recipes you may also like

Chocolate tart

As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.

November 16^th 2013309 K 15 2 hours 30 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 2017441 K3.5 15 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018446 K 15 30 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017487 K4.2 2 hours 15 min.

Oriane's tuna rillettes

Quick to make, delicious as an aperitif.

February 21^th 2011212 K5 20 min.

News list of cooking-ez.com

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