Really Crisp Fried Onions

Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • Spanish onions
  • salt
  • flour
  • deep fat or oil


Slice the onions into thin rings and separate each one. Sprinkle lightly with fine salt and let them stand for an hour or so, for the moisture to drain off. Toss them in flour and drop them into hot fat or oil (with blue haze rising). As soon as they are golden brown take them out and drain them on kitchen paper. Eat as they are or with hamburgers etc.