Ferme de Fontenay


Sweet Onion


  • 3 large onions
  • Olive oil
  • 2 good tablespoons of honey


Peel and finely chop the onions.
Brown them over medium heat in olive oil for 10 minutes, reduce gently (if it is too dry add a drizzle of water if necessary).
Add the honey, salt and pepper. Leave to simmer over low heat for another 10 minutes.
Leave to cool and put in small jars. Close and place them in the refrigerator


  • Potato
  • 1 large sweet onion
  • Lemon juice
  • Coriander
  • Olive oil
  • Espelette chili pepper
  • Salt, pepper


Peel the onion and cut it into thin strips.

Fry the onion in a frying pan with a little olive oil for 10-15 min over low heat.  

Meanwhile, heat the potatoes in a pot of boiling water for 15-20 min depending on the size.

Season the onion compote with a little lemon juice, salt, pepper, and Espelette chili pepper.

When the potatoes are sufficiently cooked, cut them in half and place the compote on top with a little coriander.

Eat hot


  • 800 g yellow onions
  • 1 tablespoon honey
  • 3 tablespoons brown sugar
  • A cylindrical goat cheese or other cheese
  • Herbes de Provence
  • Puff pastry
  • Olive oil
  • Salt, pepper


Heat the oven to 200°.

Peel and cut the onions into strips. Heat the olive oil and add the onions. After a few minutes of cooking, add the honey and sugar to caramelise them and cook over low heat until they become soft. Finally add salt, pepper and Herbes de Provence.

Place the preparation in a pie dish and place the slices of goat cheese on top.

Cover the dish with the puff pastry and push the edges into the sides of the dish.

Bake for 20 minutes, until the pastry is golden.

Tip the dish onto a serving plate.

Also try it using red onions or shallots!


  • 20g butter
  • Olive oil
  • 50g grated Parmesan cheese
  • ¾ litre of water
  • 1 yellow onion
  • 10 cl dry white wine
  • Vegetable stock cube
  • Risotto rice


Peel and chop theonion. Heat a frying pan with a drizzle of olive oil, then add theonion and let it brown.

Add the rice and let it brown. Meanwhile, boil the ¾ litre of water and add the vegetable stock cube.

Add half a glass of dry white wine and let it evaporate.

Gradually add the stock to the frying pan to cook the rice.

Once cooked, put the preparation in a dish, add the grated Parmesan cheese and a knob of butter. Season with salt and pepper.


  • Frying oil
  • Stale bread
  • 1 cup of milk
  • 1 egg
  • ¼ cup of flour
  • 1 teaspoon of baking soda
  • A teaspoon of salt
  • A large yellow onion cut into not too thin rings.


Put the flour, salt and baking soda in a bowl and mix.

Place the onions into this mixture one by one and put them on a plate.

Add the egg and milk to the mixture and whisk. Take the onions and dip them in the new preparation and place them on a rack. Let the mixture flow from the onions onto the rack.

Crush the stale bread in a bowl. Heat the oil in your chip pan or other pan.

Cover your onions with breadcrumbs and dip them in the hot oil until they are golden brown.

Season with salt and ketchup to taste.


  • 4 onions
  • 50g of butter
  • 1 tablespoon of oil
  • 1 tablespoon of flour
  • 25cl of white wine
  • 1L of water
  • 6 slices of bread
  • 100g of grated comté cheese
  • Salt
  • Pepper


Peel and slice the onions. Fry them in the butter and oil mixture until they are tender and lightly browned.

Sprinkle the mixture with flour, moisten with hot water and white wine and season.

Put a lid on and boil for 20 minutes.

Toast the slices of bread and place them in the bottom of 4 bowls that can be put in the oven. Sprinkle with grated cheese and pour the soup over it. Sprinkle again and brown.


  • 3 yellow onions
  • 2 sprigs of thyme
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 3 eggs
  • 2 tablespoons thick fresh cream
  • 5 cl milk
  • Cylindrical goat cheese


Peel and chop the onions and fry them in oil over low heat for 10 minutes. Do not let them brown. Add the thyme and honey and caramelise for 5 minutes.

Preheat the oven to 200°C.

Beat the eggs into an omelette. Add the cream, milk, salt and pepper.

Finally add the onions and mix well.

Pour the mixture into a muffin tin, for example, and then add small goat cheese cubes to the mixture.

Bake for 15 to 20 minutes.


  • 450 g of fondue beef
  • 2 onions
  • 1 clove of garlic
  • Olive oil
  • 3 tablespoons of soy sauce
  • ½ beef stock cube
  • 1 teaspoon of corn flour
  • Coriander


Cut the meat into thin strips and fry in a pan with a little olive oil.

Peel and crush thegarlic.

Peel and chop the onions and add them to the pan. Leave to cook for 5 minutes, then add the soy sauce, stock cube, garlic and a little water.

Simmer for 20 minutes, making sure there is always sauce. Add water if necessary.

Mix the corn flour with a little water in a bowl, mix and pour into the pan to thicken the sauce.

Do not salt.

Sprinkle with coriander.

Yellow Onion

Red Onion


  • 300 g red onions
  • 300 g figs
  • 3 cloves of garlic
  • 50 g brown sugar
  • 2 tablespoons honey
  • 1 dl honey vinegar
  • 3 dl dry white wine
  • 50 g sultanas
  • 50 g currants
  • 1 to 2 teaspoons curry powder


Peel and chop the red onions.

Rinse the figs and remove the cores.

Heat the honey in a frying pan and add the onions. Cook over low heat until they become soft and then add the figs.

Pour in the vinegar and white wine.

Bring to a boil and add the rest of the ingredients.

Cover and cook for about half an hour to 45 minutes to obtain a compote.

Mix and place in scalded jars and store in a cold place.


  • Red onions
  • Brown sugar
  • Olive oil
  • Salt, pepper


Peel the onions.

Place them on separate sheets of aluminium foil. Sprinkle with salt, pepper, sugar and olive oil.

Wrap the onions in a papillote. Place them in the middle of the barbecue embers as well as the potatoes wrapped in the same way to accompany a nice joint of meat.

Ingredients to serve 6:

  • 3 fennel bulbs
  • 5 oranges
  • 2 red onions
  • 1 lemon
  • 3 tablespoons olive oil
  • Fleur de sel
  • Ground pepper


Squeeze the lemon. Peel and finely chop the onions. Peel the oranges and cut them into slices.

Cut the fennels in half after removing their base. Slice into rings.

Place everything in a bowl and drizzle with lemon juice. Add olive oil, salt and pepper.

Ingredients to serve 4:

  • 4 large red onions
  • 100g of feta cheese
  • Petals of confit tomatoes
  • 1 egg
  • 80g of butter
  • 10cl milk
  • 100g of bread
  • 1 pinch of nutmeg
  • 1 sprig of thyme
  • Salt, pepper


Preheat the oven to 180°.

Peel the onions and remove the top. Empty the inside, collect the flesh and cut it into small pieces.

Brown it in butter.

Boil the milk and pour over the bread.

Crush the bread, cut the tomatoes. 

Mix all the ingredients in a dish. Then stuff the onions with the mixture.

Cook for 45 min.


  • 4 red onions
  • Diced bacon
  • Balsamic vinegar cream
  • Olive oil
  • Salt
  • Crushed pepper


Peel and chop the red onions.

In a frying pan, brown the onions in olive oil. At the end add the diced bacon and balsamic vinegar cream for 5 minutes.

Preheat the oven to 180°.

In a pie dish, roll out some pastry, make a few holes with a fork, and pour the mixture over it. Season with salt and pepper.

Bake for 20 minutes


  • 4 white onions
  • 5cl olive oil
  • 10g powdered sugar
  • 1 clove of garlic
  • 1 sprig thyme
  • Table salt
  • 10g unsalted butter
  • 1 bay leaf
  • 100g frozen pearl onions
  • Pizza or fresh bread dough from the baker or homemade dough


Peel and finely slice the onions.

In a casserole dish, pour in the olive oil and fry the onions over low heat, adding a pinch of salt, the sugar, the garlic, the thyme and the bay leaf. Put the lid on and let it cook for 5 min without colouring.

Peel the pearl onions and cook them in a pan of salted water for about 10 minutes, then strain them.

Melt a teaspoon of sugar in a saucepan to make a caramel. Then add the pearl onions and a knob of butter.

Preheat the oven to 250°.

Spread the dough on a rack and cover it with theonion mixture. Add the caramelised pearl onions and bake in the oven for 10 minutes at 250°.

White and pearl onion

Pink Onion


  • 500gonions
  • 1 tablespoon balsamic vinegar
  • 100g honey


Peel and cut the onions into slices.

Heat them over low heat with the vinegar and honey for 45min – 1h, stirring occasionally.

Leave to cool and place the preparation in a jar.

A perfect accompaniment for foie gras!


  • 6 pink onions
  • 1 puff pastry
  • 3 tablespoons of fresh cream
  • 2 tablespoons of flour
  • 3 eggs
  • 25g of semi-salted butter
  • Diced bacon
  • Grated gruyère cheese


Peel and chop the onions.

In a frying pan, fry the onions in butter over low heat for 15 minutes.

Mix them with the flour and let them cool.

Preheat the oven to 180°.

Mix the eggs, fresh cream and onions. Season with salt and pepper.

In a pie dish, roll out the dough and add the mixture. Sprinkle with grated cheese and bake for 30 minutes.


  • 1 to 2 cloves of garlic to taste
  • Rapeseed oil
  • 1 egg yolk
  • Salt, pepper


Peel and chop the garlic into small pieces.

Put the egg yolk and garlic in a bowl and mix with a whisk.

Gradually add drizzles of oil. Preferably work in pairs to take turns and pour in the oil while the other whisks. Swap places!

Season with salt and pepper and adjust as you go.

Add oil until you get the consistency you want.


  • 2 – 3 fresh garlic heads
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • rock salt
  • pepper
  • olive oil


Peel the garlic heads, gather the cloves.

In a saucepan, place the garlic, rosemary, thyme, salt and pepper.

Cover the whole with olive oil.

Marinate over low heat for one hour until the garlic cloves soften.

Leave to cool, then put the cloves in a jar with the rest of the preparation.

The jar can be kept for 3 months and the cloves must be covered by the oil.

An original idea for an appetizer!


  • 80 g garlic
  • 200 g unsalted butter
  • olive oil
  • 1 small shallot
  • 1/2 bunch parsley
  • salt, pepper


Peel the garlic and shallot.

Put them in a blender with a drizzle of olive oil.

Blend in bursts.

Add the parsley. Blend. Then add 150g of diced soft butter.

Finally melt 50g of the remaining butter. Add it to the blender.

Season with salt and pepper.

Ideal with meat or fish.


  • Mushrooms
  • 60g butter
  • 1 onion
  • 2 cloves of garlic
  • Parsley
  • Olive oil
  • Salt, pepper


Preheat the oven to 200°.

Clean the mushrooms and remove the stems. Put the stems aside.

Peel and chop the onion into large pieces. Peel and crush the garlic using the back of a knife.

Put the onion, garlic, parsley, butter and mushroom stems in the blender. Season with salt and pepper and blend.

Stuff the mushrooms with the mixture, then place them on a baking tray.

Bake for 20 minutes. 


  • 200g tomatoes
  • 10 sun dried tomatoes
  • 2 cloves ofgarlic
  • 1 bunch of basil
  • 100g fresh almonds
  • 3 tablespoons olive oil
  • Salt, pepper


Clean and cut the tomatoes and sun dried tomatoes into small pieces.

Bring a pot of water to the boil and cook the almonds for 10 minutes.

Once cooked, put them under cold water and strain them.

Clean and chop the basil.

Place all the food in a blender and blend, adding olive oil as you go. Season with salt and pepper.

Leave to cool.




  • 1 cauliflower
  • 3 tablespoons of rapeseed oil
  • 2 shallots
  • 1 clove of garlic
  • 1 piece of fresh ginger
  • 1 tablespoon of curry
  • 1 tablespoon of turmeric
  • 1 tablespoon of salted soy sauce
  • 250g of crushed tomatoes
  • 1 plain yoghurt
  • 1 teaspoon of flour
  • Salt, pepper


Rinse the cauliflower.

Slice the shallot, chop the garlic, cut the ginger into small pieces.

Put them in a wok with a little oil. Fry for 5 minutes with the cauliflower.

Sprinkle with curry and turmeric. Add the tomatoes, soy sauce and a glass of water.

Simmer for 20 minutes.

Finally add the flour and yoghurt, season with salt and pepper.

Ingredients to serve 3:

  • 2 confit duck thighs
  • 2 banana shallots
  • A bag of pistachio nuts
  • 8 filo pastry sheets
  • Egg yolk
  • Salt, pepper


Preheat the oven to 180°.

Heat the duck in a casserole dish to remove the fat. Then place them on paper towels to absorb the fat. Cut into small pieces.

Peel and slice the banana shallots. Brown them in the casserole dish with a little duck fat.

Mix the duck, banana shallots and pistachios. Season with salt and pepper.

Cut the filo pastry leaves in half, fold each one in half.

Place a little of the preparation at the end and fold the samoussas.

Using a brush, apply a little egg yolk to the samoussas.

Bake for 15 minutes.

Banana shallot