Fried Onions Food

FRENCH FRIED ONIONS

Steps:

• Soak the onions in the milk for 5 minutes.
• Heat the oil in a large skillet or deep fryer.
• Take a handful of onions and run them through the flour with a fork to coat.
• Fry in batches in the oil, stirring as needed to brown evenly.
• Drain on paper towels and season to taste.
• Store in an air-tight container.

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.

CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES

Steps:

• In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.
• Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don't all stick together, and set aside while you make the sauce.
• Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!
• To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.

FRIED ONION RINGS

Steps:

• Cut onion into 1/2 inch slices; separate into rings.
• In a bowl, combine the flour, cornmeal, baking powder, salt, baking soda and cayenne.
• Combine the egg and buttermilk; stir into dry ingredients just until moistened.
• In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°.
• Dip onion rings into batter.
• Fry a few at a time for 1 to 1 1/2 minutes on each side or until golden brown.
• Drain on paper towels (keep warm in a 300° oven).

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

FRIED ONIONS

Steps:

• Whisk together the eggs and milk in a medium bowl. Toss in the sliced onion and let stand for 30 minutes, stirring occasionally.
• Preheat the oven to 400 degrees.
• In a large bowl, season the flour with salt and pepper.
• Pour an inch of oil into a deep skillet and heat it to 350 degrees. Lift the onions out of the egg mixture and toss them in the flour. Fry, in batches, until golden brown, and transfer to paper towels to drain.
• Place the onions in a casserole, sprinkle with the cheese, and bake for 10 minutes. Serve.

FRENCH FRIED ONIONS

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.