Parmesan Fried Onion Recipes

FRENCH ONION CHICKEN CASSEROLE

Steps:

• Preheat oven to 375F.
• Dump the butter into a large pot over medium heat.
• Once the butter is completely melted, add the diced onions to the pot.
• Stir the onions and butter together.
• Leave the onions to cook, stirring occasionally, until they are golden brown. About 12 minutes.
• Add the water and onion soup mix to the pot and whisk well.
• Add the egg noodles to the pot and push them around so that they are as submerged in the liquid is possible.
• Place a lid on the pot and leave the noodles to cook, stirring occasionally, for 7 minutes.
• After 7 minutes remove the lid and stir well.
• Add the cream of chicken soup, salt and pepper to the pot.
• Stir until all of the noodles are coated in the chicken soup.
• Add the shredded chicken to the pot and stir well again.
• Dump the chicken and noodle mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Dump the shredded mozzarella and shredded parmesan into a mixing bowl.
• Add the crispy fried onions to the mixing bowl.
• Stir the shredded cheese and fried onions together.
• Sprinkle the shredded cheese and fried onion mixture on top of the noodle mixture in the baking dish.
• Cover the dish with aluminum foil and place it in the oven.
• Bake the casserole covered for 20 minutes.
• After 20 minutes remove the foil and continue baking uncovered for 5 minutes just to crisp up the onions.
• Remove the dish from the oven and sliced and serve the casserole immediately,
• Enjoy!

PARMESAN FRIED ONION

Steps:

• Fill a large pot or Dutch oven with enough oil to submerge the onion, with space around the sides for it to "bloom." (You might need up to a gallon, depending on the size of your onion, but don't worry; you can strain the oil and use it again for frying, so it won't go to waste.) Preheat to 400 degrees F.
• Combine the milk, eggs, garlic, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl. Whisk to combine.
• Combine the flour, Parmesan, paprika, garlic powder, 1 teaspoon salt and a generous amount of pepper in a large bowl. Toss with a fork to combine.
• Cut off the top of the onion and place cut-side down. Think of the onion as the face of a clock, and cut slits at noon, 3, 6 and 9, cutting almost but not quite to the center of the onion. You'll now have 4 quadrants. Cut 3 more slits in each quadrant, once again cutting almost but not quite to the center of the onion. Flip the onion and gently separate the "petals" with your fingers.
• Put the onion in the flour mixture and sprinkle it over and around to coat, gently separating the petals as needed to completely coat it.
• Put the onion in the egg wash and coat evenly in the egg, opening the petals again as needed. Let the excess egg wash drip back in the bowl.
• Put the onion in the flour once more and sprinkle it over and around to coat, making sure to keep the petals as separate as you can.
• Use a large spider to lower the onion, cut-side up, into the hot oil. The temperature of the oil will immediately begin to drop. Adjust the heat so the oil stays around 350 to 360 degrees F for the remainder of frying. With a fork, separate the petals a bit more, if needed. Fry the onion until the tips are golden, 3 to 4 minutes. Use the spider to gently flip the onion and continue to fry until the entire onion is crisp, deep golden and cooked through, 3 to 4 minutes more. Drain on a paper towel-lined plate.
• Transfer the onion while still hot to a serving plate. Season with salt and pepper. Shower with chopped parsley and grated Parmesan. Serve with mayo for dunking.