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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.
149 K 4/5 (44 reviews)
50 min.
Easy
500 g
5 IngredientsLast modified on: March 25th 2020
4 cups + 3 tablespoons 
3 tablespoons 
1 ½ tablespoon 
2 
2 sprigs 
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 | 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 % |
How much will it cost?
- For 500 g : 3.00 €
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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.
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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.
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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.
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This recipe uses (among others)
Onion
Like these other recipes: Eggplant Polpette, Warm lentil salad, Vol-au-vent, Winemaker's toast, Curried mussels with cabbage, ... See them all 147
Butter
Like these other recipes: Noisette butter, Viennese Shortbread, Genoese croque-monsieur, Old style brioche, Little Christmas biscuits, ... See them all 472
Oil
Like these other recipes: Escalopes in a sesame crust, Tortilla Comtoise, Smoked tomato toast, Comtois surprise bread, Bourguignon potatoes , ... See them all 93
Bayleaf
Like these other recipes: White bean gratin "à l'italienne", Home-made doner kebab, Paté en croute (terrine in a pie crust), Rabbit terrine, Herb olive oil, ... See them all 65
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