Fried Onions Recipes

FRIED ONIONS AND APPLES

Steps:

• In a large cast-iron or other heavy skillet, saute onions in butter until tender. Place apples on top of onions. Combine remaining ingredients; sprinkle over apples. , Cover and simmer for 10 minutes. Uncover and simmer until apples are tender, 5 minutes longer. Serve with a slotted spoon.

FRIED ONION RINGS

Steps:

• In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
• In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

HOW TO FRY ONIONS

Steps:

• Peel the onions and remove the root.
• Cut the onions from the center vertically, and slice the halves thinly in vertical cuts
• Add sliced onions in a wide pot and add oil till it comes at the level of the onions. Eye ball the quantity.
• Increase heat to high flame and fry the onions until golden brown.
• Keep stirring the onions every 5 mins to check its getting cooked evenly.
• Use a slotted stainless steel spoon to stir the onions.
• The onions will release water over time and then will start to fry.
• At about 20 min mark your onions will start to look very slightly brown. Reduce the flame to medium at this point and don't leave the onions un-attended anymore.
• Stir constantly to make sure all the onions turn evenly golden.
• When the onions turn light gold, reduce the flame to low and start removing the onions from the oil slowly.
• Spread the onions on a tray covered with paper towel. And try not to crowd them.
• Allow the onions to cool down and you will have crispy golden onions.
• Use directly in recipes or make a pack in save it in the freezer.

FRIED PEPPERS & ONIONS

Steps:

• Heat a large nonstick or cast iron skillet over medium-high heat.
• Add olive oil, and once sizzling, add sliced bell peppers and sliced onions.
• Add in the salt, red pepper flakes, black pepper and dried oregano.
• Stir to coat the vegetables with the olive oil and seasonings.
• Cook, stirring occasionally, for about 15 minutes until the peppers and onions have softened and started to caramelize.
• Add the garlic and cook another minute or two until fragrant.
• Add in the red wine vinegar.
• Taste and season with more salt if necessary.
• Remove the peppers and onions from the heat, stir in chopped parsley, and serve warm or at room temperature.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

FRIED ONIONS

Steps:

• Slice onion as thinly as possible, more like a shave than a cut, across width. (You may need to use a meat slicer or food processor fitted with a 1 millimeter blade to slice it this fine.)
• Heat oil in a small skillet. Working in small batches, fry onions, constantly shaking the pan, just until crispy and golden, about 3 minutes. Remove onions with tongs or a slotted spoon and drain on paper towels.

FRENCH FRIED ONIONS

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.