Fried Onion

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 500 ml (17 fl oz/2 cups) non-GM canola oil*, for deep-frying
  • ½ small onion
  • table salt, to taste

Method

Fill a deep-sided saucepan with the oil and heat to 165°C (329°F). Slice the onion into thin rings using a meat slicer or mandoline. Add an onion slice to the hot oil; if it cooks evenly, the oil is hot enough. Remove the cooked onion slice and add the rest of the onion rings. Stir regularly to promote even cooking. Once golden, remove the onion rings and drain on paper towel. Once cooled, carefully store in an airtight container.