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Frizzled Onions

By: blancdeblanc

"These crispy fried onions taste like the onion rings from a can, but better! They're great served on top of Curried Butternut Squash and Pear Soup."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 small onions, very thinly sliced
2/3 cup vegetable oil for frying
salt to taste

Directions

Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to the hot oil. Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7-10 minutes. Remove with slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

Footnotes

cooks note
Frizzled onions can be made in advance and kept at room temperature in a covered container for up to 3 days.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
These are great served on top of Curried Butternut Squash and Pear Soup.