Crisp Fried Onions Food

CRISPY FRIED ONION STRINGS

Steps:

• Slice onion into thinnest possible rings.
• Place in a shallow dish.
• Combine ranch dressing and milk and pour over onions.
• Cover and refrigerate at least 1 hour.
• In a plastic bag, combine flour, salt, black pepper and cayenne pepper.
• Shake to evenly distribute ingredients.
• Heat oil to 375° in deep saucepan.
• Remove a small handful of onion rings from dressing and shake off excess.
• Drop into flour, separate rings and shake to coat.
• Drop a few rings at a time into hot oil and cook until golden.
• Remove from hot oil with a slotted spoon and drain on a paper towels.
• Repeat with remaining rings until all have been battered and fried.
• Keep warm.

CRISPY FRIED ONIONS

Steps:

• Line a large plate with paper towels and set aside. Pour oil into a cast iron pot and heat up to 375F in oven while you prepare the ingredients (if you're using cast iron, if not then skip this step and heat oil in med. frying pan over med. heat).
• Peel and slice off the top and bottom from the onion. Thinly slice to about 1/8th inch round slices. Mix the salt and pepper into the flour until well combined and pour the milk into a small bowl.
• Dip the onion slices into the milk, making sure they are completely covered in themilk. Next dredge them in the flour also making sure they're throughly coated.
• Carefully place the onion slices into the hot oil and fry until golden brown onboth sides, this will take about 2 to 3 minutes on each side. Remove the onionslices and drain off excess oil on paper towel lined plate.
• Allow to cool before using. Chop into small pieces if making copycat French's fried onions to top on to green bean casserole etc... Any leftovers may be stored in an airtight container and in therefrigerator.

FRIED ONIONS

Steps:

• Slice onion as thinly as possible, more like a shave than a cut, across width. (You may need to use a meat slicer or food processor fitted with a 1 millimeter blade to slice it this fine.)
• Heat oil in a small skillet. Working in small batches, fry onions, constantly shaking the pan, just until crispy and golden, about 3 minutes. Remove onions with tongs or a slotted spoon and drain on paper towels.

HOW TO FRY ONIONS

Steps:

• Peel the onions and remove the root.
• Cut the onions from the center vertically, and slice the halves thinly in vertical cuts
• Add sliced onions in a wide pot and add oil till it comes at the level of the onions. Eye ball the quantity.
• Increase heat to high flame and fry the onions until golden brown.
• Keep stirring the onions every 5 mins to check its getting cooked evenly.
• Use a slotted stainless steel spoon to stir the onions.
• The onions will release water over time and then will start to fry.
• At about 20 min mark your onions will start to look very slightly brown. Reduce the flame to medium at this point and don't leave the onions un-attended anymore.
• Stir constantly to make sure all the onions turn evenly golden.
• When the onions turn light gold, reduce the flame to low and start removing the onions from the oil slowly.
• Spread the onions on a tray covered with paper towel. And try not to crowd them.
• Allow the onions to cool down and you will have crispy golden onions.
• Use directly in recipes or make a pack in save it in the freezer.

CRISP-FRIED ONIONS (STEGTE LOG)

Steps:

• Place flour in a bag, add onions and shake to coat evenly with flour.
• Pour oil into a deep 2-1/2 to 3-quart pan to a depth of 1-1/2 inches and heat to 300ºF. Add floured onions, about a fourth at a time, and cook, stirring often, until golden brown (about 5 minutes). Oil temperature will drop at first but will rise again as onions cook; regulate heat accordingly.
• With a slotted spoon, lift out onions and drain on paper towels (discard any scorched onion bits). Serve warm, piled in a napkin-lined basket or in a warmed bowl; sprinkle with salt.
• If made ahead, let cool, wrap airtight, and refrigerate for up to 3 days. To reheat, spread onions in a single layer on a shallow rimmed baking sheet. Heat in a 350ºF oven for 2 to 3 minutes.

GORENG BAWANG: CRISP-FRIED ONIONS

Steps:

• Heat the oil in a wok. Add the onions in 2 batches and stir-fry for 6-8 minutes, until golden. Removed with a slotted spoon and drain on paper towels.
• Transfer the cold, crisp onions to an airtight container. Store in a cool place for up to 4 weeks.

CRISP-FRIED ONIONS

Steps:

• Pat the onions dry between layers of paper towels and in a deep kettle or deep fryer fry them in small batches in 1 1/2 inches of 375°F. oil, stirring, for 1 to 2 minutes, or until they are golden. Transfer the fried onions with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The fried onions keep, uncovered, for 2 days. Serve the fried onions as a topping for spinach, potato, or tossed green salad.

CRISPY ONIONS

Steps:

• Preheat the deep fat fryer, a stovetop fryer or high sided pot with the recommended amount of oil to 360 degrees. Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible. Cooking in small batches, put the coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked. Season each batch with salt as it's removed from the fryer. Drain on paper toweling.;