Onion Fondant with Honey

Sauté the onions with the oil, bay leaves, thyme and rosemary in a closed saucepan at a very low temperature for about half an hour, stirring occasionally, until the onions are very soft and begin to take on color. They should be less sizzling than smoldering in their own juices.

Add the pepper, honey, vinegar and salt. Simmer gently without a lid over medium heat for another 10 minutes or so, until most of the liquid has evaporated.

Use as a side dish or as a stuffing for fish. The onion fondant (the onions are so soft they melt in your mouth, hence the name) tastes sweet, so drizzle the fish with a tart oil-lemon dressing to balance it out.

Our tip: use fresh thyme for an aromatic flavor note!

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