Sunday, November 20, 2011

Crispy Onions (SCD, GFCF)

I had seen recipes for these in Indian cookbooks and meant to try them. Then, I ate some served on sliced flank steak at a Japanese restaurant in Las Vegas. They were diced so fine they looked like toasted coconut and tasted amazing. I could not wait to start using them at home. They are not just good on steak, they are also great with casseroles and vegetables. They will shrink up while cooking. Two cups of fresh diced onion will yield about 3/4 cup cooked. You can make these a few days ahead and refrigerate until use.

Crispy Onions

Small amount of Oil or Butter
Onions, diced fine

Here, I diced three small onions to get two cups worth. Oil a frying pan with just enough oil to coat the pan. Heat pan on medium high heat. Add onions in a semi single layer:

Adding more will cause some of them to cook before the others. Saute, stirring frequently until golden browned and done. If they need more oil while cooking, add a few drops at a time. If they seem to cook too fast, adjust the heat.

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