Fried Onions are a simple yet irresistible addition to a variety of dishes. Made from onions, seasonings, and oil, with the French twist of buttermilk and flour, these crispy delights enhance everything from burgers to biryani. Whether used as a topping or enjoyed on their own, Fried Onions bring a burst of flavor and texture to any meal.
Begin by cutting off the top and root ends of the onions. Remove the outer papery layer, then halve the onions.
Slice the halved onions into medium-sized pieces. After slicing, separate the layers of each slice and place them in a bowl. Set aside portions for classic and French fried onions.
For Classic Fried Onion
Pour enough oil into a pan over medium heat for deep-frying. You can test the oil's readiness by either placing a wooden spoon in the oil and checking for bubbles, or alternatively, by dropping a small piece of onion into the oil. If the oil sizzles around the onion or bubbles around the spoon, it's hot enough for frying. Then, add the sliced onions in batches.
Fry the onions until they achieve a golden brown color. This process typically takes about 10-15 minutes but can vary depending on the quantity. Stir occasionally to ensure even cooking.
Once the onions have turned golden brown, use a slotted spoon to remove them from the oil. Drain the excess oil by placing the fried onions on a paper towel.
For French Fried Onions
Place the sliced onions in a bowl and cover them with buttermilk. Let them soak for at least 30 minutes to tenderize and infuse flavor. After soaking, drain the buttermilk and set the onions aside.
In a separate tray or shallow dish, mix all-purpose flour with black pepper and salt. This mixture will be used for coating the onions.
Dredge the buttermilk-soaked onions in the flour mixture, ensuring each slice is well-coated. This step is key for achieving a crispy texture.
Heat oil in a pan over medium heat. Fry the flour-coated onions in batches, being careful not to overcrowd the pan.
Fry the onions until they are crispy and golden brown, which should take about 7-10 minutes.
Once the onions are crispy and golden, remove them from the oil. Drain them on paper towels to remove excess oil.
To Use
These crunchy onions are now ready to be used in various recipes, from toppings for burgers to a crunchy element in salads.
Notes
Essential Tips for Perfect Fried Onions:
Choosing Onions: Opt for fresh, high-quality onions. While you can use any type – white, yellow, purple, or shallots – consider your taste preferences for the ideal flavor.
Slicing Technique: Uniform slices are crucial for even frying. Use a sharp knife or a mandoline slicer for consistent thickness.
Separating Layers: After slicing, gently pull apart the onion layers. This step is key to achieving individual, evenly fried pieces with great texture.
Temperature Control: Keep an eye on the oil temperature. For classic fried onions, medium heat is ideal. Use a wooden spoon or a thermometer to gauge the oil’s readiness. If the onions brown too quickly, lower the temperature to ensure perfect crispiness.
Frying in Batches: To prevent overcrowding, fry the onions in small batches. This ensures each piece cooks evenly and turns a beautiful golden brown.
Frying Time: The time to fry onions into crispy Fried Onions can range from 10-15 minutes, primarily depending on the onion's thickness, variety, and oil temperature. Take those into account and keep a close watch while frying.
Draining Oil: After frying, remove the onions with a slotted spoon and let them drain on paper towels. This step helps remove excess oil, keeping your onions crispy.
Buttermilk Substitute: Mix 1 tablespoon of vinegar with 1 cup of milk, let it curdle for a few minutes, and use it as a buttermilk substitute for soaking onions.
Seasoning: Lastly, season your fried onions with salt and black pepper to bring out their full flavor.