It’s best to make fried onions or onion rings yourself. Then you know what you get. Mainly onions.
I have to admit that the onion crumbs from the supermarket are much crispier, but a bag contains about 75% onions. The rest is palm fat, oil, and flour. Since I found that out, they aren’t that crispy anymore.
Recipe: Fried onions or onion rings
Amount: 300 g fried onions, onion rings
2 large onions
500 ml tasteless oil, e.g. sunflower or rapeseed oil
- At first heat the oil in a small saucepan up to 150C. Be careful not to leave the pot unattended. Oil doesn’t boil like water. It develops vapours. Oil that is too hot can burst into flames.
- While the oil is warming up, peel the onions and cut them into about 0.5 cm thick slices for onion rings. Then separate the rings.
For fried onions, cut the onions in half and then slice it thinly.
- Afterwards mix a handful of flour with a little salt and pepper. Mix the onions well with the flour mixture. The onions should be covered with flour. If necessary, add flour. It is easier to work with more flour. But you also have more flour left afterwards.
- Deep-fry the onions in small batches in hot oil. Be careful, the oil can splash. It is best to add the rings individually with a fork. Fried onions can be lifted carefully into the oil with a sieve ladle.
- Remove the onions from the oil when they are golden. Again, it is best to use a fork or the sieve ladle. Drain the onions on a plate with a paper towel. Change the paper towel if necessary.
- Then fry the onions a second time and drain them again on a paper towel.
- After that, the fried onions should dry for a few hours, better overnight. Then they taste best.
Recipes with fried onions, onion rings
If you have a deep fryer, you can also fry the onion rings in the deep fryer.
The onions can be kept for a small week in an airtight container that is stored at room temperature.
Sieve the frying oil and use it for cooking or frying. It has a slight onion flavour.