1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

131K 4.0/5 based on 43 reviews

Last modified on: March 25^th 2020

Keywords for this recipe:

For 500 g, you will need:

1 1 litre onion
2 3 tablespoons oil
3 20.64 ml butter
4 2 bayleaves
5 2 sprigs thyme

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
8 min.	42 min.	50 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 7 min.

Prepare 1 litre 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 20.64 ml 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
967 Kcal or 4,049 Kj	13 gr	90 gr	62 gr
48 %	5 %	8 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
91 Kcal or 381 Kj	1 gr	8 gr	6 gr
5 %	<1 %	1 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 500 g : 2.99 €

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 recipe

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.
39K5 26 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.
328K3.8 1 hour

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.
51K3.9 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...
65K4.6 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.
56K4.1 57 min.

See all recipes that use it

This recipe uses (among others)

	Onion: You can get more informations, or check-out other recipes which use it, for example: Individual creamy endive gratins, Chicken with rice and leeks, Algerian brik rolls, Rillettes stuffed mushrooms, Meatballs, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Caribbean upside-down cake, Duet of creamed cauliflower and cabbage , Spinach and Comté Loaf, Hearty leek and sprout soup, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Rémoulade dressing, Chicken with spinach in a cream sauce , Spinach and cashew brik rolls, Tartiflette, Pork Chops Champvallon style, ... All
	Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Red mixed pickle, Bourguignon potatoes , Courgettes (zuchinis) , Cornouaillaise salad, Green beans with tomato cream sauce, ... All

Other recipes you may also like

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
611K 24.4 2 hours 34 min. June 26^th 2019

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

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