These onions, when sprinkled over cooked foods, serve as a flavourful garnish. When they are crumbled and added to sauces for meats and vegetables, they provide a distinctive texture, taste and colour.
Cut the onions in half lengthways. Now cut them across into very, very fine, even slices.
Heat about 1cm/½ inch of oil in a 20–23cm/8–9 inch frying pan over a medium flame. When hot, put in all the onions. Stir and fry the onions until they turn reddish brown, reducing the heat slowly as this happens so they do not burn.