Oh, the joy I find in cooking for my family and friends! I’m over the moon whenever I get the chance to whip up fresh and healthy meals that make their taste buds dance. But let me tell you a little secret – I have a soft spot for crispy fried onions. They’re like golden slivers of heaven that perfectly crown my dishes – and my heart swells with pride every time someone exclaims, Dang, these onions are to die for!
Now, some folks might think making crispy fried onions is a walk in the park, but honing the art of frying them just right was no easy feat. Through trial and a whole lot of error, I finally found the winning combination – and boy, did it change my cooking game for the better.
Whenever I’m preparing this scrumptious treat, the first thing I do is get my onions sliced paper-thin. That’s right, you don’t want them too thick, or they won’t have that undeniable crunch that leaves people begging for more. But before I toss them into piping hot oil, I give them a little flour bath, which helps them get that mouthwatering crispy texture.
Patience is a virtue when it comes to frying these babies. I make sure the oil is heated to just the right temperature – not too hot, or it’ll scorch the life out of them – and I carefully lower them in. It’s important not to overcrowd the pan, or the onions won’t crisp up nicely. And I need to keep a watchful eye on them because, in a blink of an eye, they can go from a lovely golden brown to a burnt disaster.
Once they’ve reached crispy perfection, it’s all about draining the excess oil and season ’em with a little salt. I’m telling you, resisting the urge to devour them straight out of the pan is a monumental challenge! But, hey, self-control is essential – these crispy fried onions will undoubtedly elevate any dish to new culinary heights, whether sprinkled atop a casserole or mixed in with mashed potatoes. So the next time you want to impress your friends and family, give these crispy fried onion gems a go!
- 2 large onions
- 1 cup all-purpose flour
- 1 cup milk
- Salt, to taste
- Oil, for frying
- Peel and slice onions into thin rings or half-moons, ensuring consistency in thickness.
Set up the batter station:
- Place milk in a shallow dish.
- In another shallow dish, place flour.
Dip and coat onions:
- Immerse onion slices in milk, making sure they’re fully coated.
- Transfer onions to the flour dish, tossing them until they’re evenly coated with flour.
Heat oil for frying:
- Pour oil into a deep frying pan or pot, about 2 inches deep.
- Heat oil to around 350°F (180°C), using a food thermometer to check the temperature.
Fry onions in batches:
- Gently lower coated onion slices into the hot oil.
- Make sure not to overcrowd the pan, allowing space for even cooking.
- Fry until onions turn golden brown, keeping a close watch to ensure they don’t burn.
Remove and dry onions:
- Using a slotted spoon, remove crispy onions from the oil.
- Place fried onions on a paper towel-lined plate to drain excess oil.
Season with salt:
- While still hot, sprinkle the fried onions with a pinch of salt, tossing them to distribute evenly.
Serve and enjoy:
- Use crispy fried onions as a garnish for casseroles or mashed potatoes or serve as a delicious appetizer or snack.
That was fresh!