These are more difficult to cook than they look but a little patience on your part goes a long way. Make sure you stand over them or they will burn. Use a heavy based pan. The sweet crispy taste is well worth the effort you put in.
3 Medium Onions
Oil for frying.
Cut each onion in half, length ways, then slice it evenly, cross ways, into thin slices. Add enough oil to generously cover the base of the pan. Fry the onions over a high heat for about 10 minutes, stirring frequently, until they begin to brown. Turn the heat down to medium and stir fry for about another 3 minutes. Turn the heat down to low and fry for another couple of minutes until the onions are a deep reddish brown. Drain the onions into a sieve and and shake as much oil from them as possible. Tip onto a plate lined with kitchen paper and leave to cool for about 5 minutes. Tip onto another paper lined plate and leave to go completely cold. Sprinkle on Soups or Stews to give added flavour and depth.
3 Medium Onions
Oil for frying.
Cut each onion in half, length ways, then slice it evenly, cross ways, into thin slices. Add enough oil to generously cover the base of the pan. Fry the onions over a high heat for about 10 minutes, stirring frequently, until they begin to brown. Turn the heat down to medium and stir fry for about another 3 minutes. Turn the heat down to low and fry for another couple of minutes until the onions are a deep reddish brown. Drain the onions into a sieve and and shake as much oil from them as possible. Tip onto a plate lined with kitchen paper and leave to cool for about 5 minutes. Tip onto another paper lined plate and leave to go completely cold. Sprinkle on Soups or Stews to give added flavour and depth.
No comments:
Post a Comment