Fried onions

Fried onions

By
From
Spice Kitchen
Makes
100 g
Photographer
Jana Liebenstein

Crisp, golden brown fried onions are used in many Indian recipes. They can be mixed with other ingredients at the end of the cooking process to provide a crunch, or added to a marinade to imbue all the ingredients with their characteristic sweetness. They can also be scattered simply over steamed rice or used right at the end, as a garnish. They can be stored in an airtight container at room temperature or in the refrigerator for two to three days.

Ingredients

Quantity Ingredient
2 large brown onions, thinly sliced
pinch salt
100g Ghee
or 100ml vegetable or canola oil, (see Note)

Method

  1. Put the onion in a colander, sprinkle over the salt and leave for 20 minutes. Squeeze all the liquid out of the onion by pressing and squeezing it between the palms of your hands.
  2. Heat the ghee or oil in a medium saucepan over a medium heat. Sauté the onion in four separate batches, stirring frequently, for 2 minutes or until golden brown and crisp. Remove from the heat and use as desired.

Note

  • You can use vegetable or canola oil instead of ghee for frying the onion, but the flavour will not be as refined.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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