Fried onions are a constant ingredient that is included in many dishes. It gives them a special aroma and enhances their taste. At first glance, it seems that frying onions is not at all difficult, but often they are either overcooked or undercooked. How to choose the right onion for frying, how to prepare it and choose the right frying technology?
What onions can be fried and how to prepare them
Almost any type of onion is suitable for frying. You can exclude only red varieties, but rather because of aesthetic preferences, because when such onions are fried, they will lose their rich color and turn into an incomprehensible pale substance. It is also not recommended to fry green onions; it is better to use them in salad dressings or add them to minced meat.
Regular onions and the white part of leeks are considered ideal. When fried, this product turns out tender, sweetish and has a beautiful golden color.
Before cooking, the product must be prepared. To do this, peel the husks from the onions and cut off the tail. Under no circumstances cut off the bottom of the onion, where the small roots are located, otherwise, when slicing, the onion may jump out from under the knife and fall apart.
To avoid “shedding tears” while slicing, periodically wet the knife in cold water and place the peeled onion in the freezer for a few minutes.
Cutting methods depend on the dish being prepared. For sauces, fine cutting into “cubes” is better; if the onion serves as a decoration for a dish, then it should be cut into “rings” or “half rings”.
How to fry onions correctly
Peeled and chopped onions are fried in a cast iron or non-stick frying pan with the addition of vegetable oil. To make the onion have a pleasant, delicate taste, add a little butter. But it is not recommended to fry with butter alone, as it burns quickly, and over low heat the onion will turn out to be stewed rather than fried.
The classic scheme for frying onions is quite simple: place the onion in a heated frying pan with vegetable oil, after it has become a little transparent and must be stirred constantly until the end of cooking. For quick tinting, add a small pinch of sugar. After the onion has acquired a golden color, add some salt to it, set the pan aside and cover with a lid.
If the goal is to fry soft and transparent onions, which are used as a dressing for soups, they should be fried under a closed lid over low heat and salted at the very beginning. Onions are also prepared in this way and added to children's dishes. This method is called "sautéing".
To deep-fry onions, you will need a large amount of oil and a deep frying pan. The onion is cut into fairly thick rings, then it is dipped in egg and breadcrumbs, or you can use pre-prepared batter, and dipped in hot oil. Fry it in small batches to maintain the temperature of the oil and get a crispy product. After the onion has turned golden, remove it using a slotted spoon onto a paper towel folded in half to remove excess fat.
Onions and other dishes
If onions need to be fried not separately, but with other products, then it is also important to follow the correct technology.
To cook fatty pork, chicken fillet and any kind of liver, it would be wiser to first fry the onions and then add the meat or offal. Raw onions are added to veal or beef in the middle of frying the meat, then the dish is stewed under a closed lid.
Add onions to potatoes fried in a frying pan 5-7 minutes before the end of cooking. In mushrooms such as champignons, raw onions are added along with raw mushrooms. For all other types of mushrooms, onions are added during the frying process.
Onions are a versatile and popular culinary product that is added to first and second courses and even desserts. It is not only consumed fresh in salads, but also baked, fried until golden brown or deep-fried, mixed with carrots. Crispy fried onions will be an excellent side dish for meat.
The ideal option is a cast iron or non-stick frying pan.
How to fry properly
General algorithm:
- Place the pan on high heat, adding 1-2 tbsp. l. oils Warm up for 2 minutes.
- The onion, chopped depending on the dish, is placed on the bottom of the heated container, evenly distributed over the entire surface.
- Leave for a few minutes until the vegetable becomes transparent.
- Reduce heat, bring onion to golden color.
- The frying pan is removed from the stove.
The vegetable is constantly stirred so that it does not burn.
Important! It is difficult to say exactly how long the onion is fried: the duration varies from 3 to 7 minutes, depending on the amount of product and the method of preparation.
Frying methods
Although there is only one ingredient involved in the preparation, there are several ways to fry it with different results.
Until golden brown
This product is combined with meat and added to salads.
Place the chopped vegetable on a hot frying pan, stir constantly for 5-7 minutes, add salt at the very end. If there is a lot of onion, it will give juice and will not fry until golden brown.
Important! The phrase “until golden brown” should not be taken literally: the product is removed from the stove as soon as it is slightly browned.
Until soft
This option is suitable for side dishes and soups. Onions become soft and tender if you salt them at the very beginning of frying. Cook the vegetable for 3 minutes, at the end keep it covered.
Deep fried
Here you will need a lot of oil, dishes with a deep bottom. Onions cut into wide rings are alternately rolled in flour, egg and breadcrumbs or batter, then placed in very hot oil. Fry in small portions until golden brown, place on a paper napkin to blot up the fat.
In the microwave
A rather unusual option, but quite suitable for frying in soups or stewing.
Place the onion in a microwave-safe dish and mix with 2 tbsp. l. oil and place in the oven for 5 minutes. After stirring, turn on the timer for another 5 minutes. If necessary, increase the frying time.
Sauteing
This onion is suitable for dietary dishes, soup dressings, and baby food. The vegetable is lightly fried at a temperature of +120°C in a small amount of oil under a lid. Stir infrequently, salt in the middle or end of frying.
What to fry with
The vegetable is mixed with potatoes, carrots, meat, mushrooms and other products to obtain a spicy taste and special aroma.
With carrots
This mixture is added to first courses, salads, and side dishes. In order for the vegetables to reach the same degree of readiness, first add carrots to the pan, and after 3-4 minutes - onions. Fry everything until golden brown, stirring constantly.
With potato
The potatoes are fried in oil for 12–15 minutes, and the onion is added almost at the very end so that they do not burn. Stir the dish constantly so that the ingredients cook evenly. Salt in the middle or end.
With mushrooms
Onions are added when frying almost all mushrooms, except for champignons and oyster mushrooms due to their quick cooking. The vegetable is placed in the pan immediately along with the mushrooms. Fry at medium temperature, stir occasionally, add salt at the end.
With meat
Onions are added at different times depending on the type of meat: with chicken, pork, turkey, the vegetable is first fried, with beef it is placed in the middle or cooked separately and then mixed.
Many housewives have several culinary secrets in stock that make cooking easier and add a special zest to the dish:
- To get rid of tears when cutting onions, lightly moisten the cutting board with a mixture of vinegar and water (1:1).
- To quickly give the vegetable a golden color, add a pinch of sugar or turmeric to the pan.
- Sunflower or olive oil is replaced with a piece of lard. It will saturate the product with a bright aroma, and the cracklings will complement the dish.
Conclusion
There are several options for deliciously frying onions: keep them until golden brown or simmer under a lid until soft, deep-fry or even microwave. The vegetable is sauteed with carrots, beets, tomatoes and peppers, then added to the soup, mixed with potatoes, mushrooms, meat or fish. For frying, refined oil with a high smoke point is used.
Onion is a product of everyday use, we all know about its beneficial qualities, so we will not focus on this. Everything is obvious. It’s better to pay attention to its correct and original preparation. Well-fried crispy onions are used to prepare many dishes. For example, ordinary boiled potatoes, sprinkled with a crispy product, can become a favorite dish on your table.
Many dishes are simply unthinkable without the use of crispy onions. It is widely used both in fast food and in the preparation of many gourmet dishes.
A well-fried onion until golden brown and crunchy will appeal to all age groups. Let's look at how to fry onions so that they are crispy, tasty and healthy.
Crispy Fried Onions Recipe
Ingredients:
- onions – 250 g;
- 5 tablespoons flour;
- half a teaspoon of salt;
- vegetable oil.
Cooking method:
In the same way, you can prepare crispy onions in a slow cooker by selecting the baking mode. After frying, place the rings on a napkin so that it absorbs excess fat.
Rings of vegetables fried in flour can diversify the diet even of allergy sufferers whose bodies do not tolerate lactose and protein. This is due to the absence of eggs and milk among the ingredients. In addition, children will be able to indulge in such chips, which are much healthier for them than store-bought crackers of unknown origin.
In the oven and in breadcrumbs
Another recipe for making wonderful, golden and crispy rings in the oven. This dish can be served with beer, or as a side dish or main dish.
Ingredients:
Cooking method:
- Preheat the oven, setting the temperature to 180 - 190 degrees.
- Peel and moisten the vegetable with water.
- Cut it into rings that are not thick, but not too thin.
- Divide them into rings.
- Prepare three small dishes for the flour, breadcrumbs and eggs.
- Beat eggs with salt and pepper.
- Pour flour and breadcrumbs into separate saucers.
- Prepare a baking sheet by greasing it or lining it with parchment paper.
- The prepared rings are first dipped in flour, then in eggs, followed by breadcrumbs.
- Place them on a baking sheet in one layer.
- Place in the preheated oven for about 20 minutes.
- Bake until golden brown.
Advice. Use only onions. And to make it crispy, be sure to preheat the frying pan, oven, or slow cooker. Choose large vegetables to make it easier to work with the dish.
Use in cooking
We notice the use of this product in cooking everywhere; In addition to its mass production by fast food companies, we often see it in stores where it is sold ready-made.
The advantages of this dish include the speed of its preparation, piquant taste and low calorie content. Its only drawback is that it causes discomfort during cleaning.
Crispy fried onions at home
In Asian cuisine, stir-fried vegetables are often used. If you like to delight your loved ones with exotic novelties from these countries, then you simply cannot do without the fried ingredient. It is clear that at the current pace of life it is not so easy to prepare culinary novelties.
You can save your time for cooking by making preparations at your leisure. Onion rings are no exception. They can be frozen either in ready-made batter or in the form of sliced raw rings. The only thing is that they are crispy; you shouldn’t freeze them already fried.
Some tips on how to peel and cut vegetables:
There are many ways to help get rid of the smell of onions on your hands. One of them is to rub your hands with lemon. Then, dry your hands well and apply liquid soap to dry skin. This will help get rid of the unpleasant odor.
Crispy onions in spices
It becomes clear that the use of fried vegetables in cooking is quite common. Many companies have managed to build successful businesses based on its production, and chefs find new uses for it every day. What exactly to use crispy onions for and how to make them that way, the choice is always yours.
You can serve it as a main dish, as beer chips, use it as a condiment or simply add it as decoration, or fry, bake or dry it. Experiment with preparation and serving.
And remember, crispy onions will make your dish tastier, and if you cook it with love, then doubly so.
Onions are an indispensable ingredient in many dishes in almost any cuisine in the world. Salads, soups, main courses, appetizers, savory pastries, fillings for pies and pies - the taste of all this will be worse without golden fried onions. At first glance, frying this vegetable is a simple task. In fact, figuring out how to fry onions and learning how to do it is not so easy.
For everything to turn out perfectly, it is important to cut it correctly, choose the appropriate roasting technology, and know when and how to add the rest of the ingredients. In general, there is a lot to learn.
Which onions are suitable for frying?
Let's start with the main stage - choosing a bulb. The best option is regular medium-sized onions. This one is great for frying. Properly fried onions become pleasantly golden in color, the aroma is incredibly appetizing, and the taste is sweetish and delicate. 
Leeks are often found in recipes. It is better to fry the white part - it also acquires the desired color, appearance and taste.
But red or blue onions should not be fried - they are usually consumed raw or pickled. To be honest, the question here is purely aesthetic - these varieties are not much different in taste from regular onion, but the appearance of roasted red is not at all appetizing.
Green onions are also usually not fried, unless they are used as a filling for pies or minced meat for whites.
Everyone knows that peeling and cutting any onion is difficult because of its tear-producing nature. , we already know. The main ones have already been considered. Therefore, there should be no difficulties here - the only question is practice. The main thing is to choose the option that you like best and suits the specific recipe.
We fry correctly
So, the onion has been selected, peeled and chopped - let's start frying. Any frying pan will do, but a good cast iron pan or one with a non-stick coating will make frying easier. 
It’s even more convenient to use a multicooker. Select the mode either “Frying” or “Stewing” when you need a lower temperature. It's great if you can manually adjust the temperature.
Golden and fragrant
Let's consider the classic frying scheme, when we need tasty and aromatic onions with a beautiful golden color:
- put the frying pan on the fire and pour in vegetable oil so that it barely covers the bottom;
- set the heat to medium and add chopped onion;
- as soon as the pieces become transparent, start stirring as needed;
- When the onion is almost ready, add salt and turn off the heat;
- cover with a lid and let sit for 1 minute.
All this will take about 10 minutes. If there is a lot of onion, then it is better to divide it into 2 portions - the layer in the pan should not be more than 1 cm, otherwise the onion will become too soft. 
At the end, along with salt, you can add a little spice for piquancy. This method can be used when onions are needed as an ingredient for salads or as a dressing for soups and borscht. Mashed potatoes, potato pancakes, dumplings with this additive will also turn out much tastier.
Crispy or deep fried
If you need crispy fried onions (usually large pieces and rings are prepared this way), then the technology is slightly different. First, heat a deep frying pan, add enough oil so that the onion “floats” in it, and heat it up. We send the chopped vegetable there, fry for a short time over high heat - literally 4-5 minutes. 
Transparent and soft
To make the onion tender, with a delicate taste, it needs to be fried until transparent. The easiest way is to salt the contents of the frying pan first - you won’t get a golden crust, the onions will immediately release juice and become soft. This technique is used when cooking pureed soups, stewing vegetables, etc.
You can just sauté the onion, but then you won’t get that unique fried flavor.
Passerovka
Sauteed onions are most often used for baby food and dietary. Sauté properly over low heat, under a half-closed lid, stirring occasionally. You can add salt both at the end and in the middle of the process. Read more about sautéing foods here.
What to fry with?
Ideally, refined vegetable oil should be used for frying onions. At the end you can add a small piece of butter - the taste will be more delicate.
You won't be able to fry onions in pure butter until golden brown - the butter will start to burn. The exception is dishes where only sautéing is needed. 
There are recipes where it is better to fry onions in pork fat, for example.
It will be even tastier if you take lard rather than melted fat. Then first fry the lard cubes until tender, and then add chopped onions to it. The result is aromatic cracklings.
You can fry onions without fat - the taste is almost the same, but the calorie content is minimal, which the fair sex will definitely appreciate. How to do it:
- Heat a clean, thick-walled frying pan over high heat;
- reduce the heat by half, pour in the onion and cover the dish with a lid;
- The onion simmers in its own juice for 2-3 minutes;
- remove the lid and, stirring, fry until a brownish crust appears;
- if the onion is damp, then pour in 1-2 tbsp. plain water and, not forgetting to stir, bring to readiness.
Onions and more
Often you need to fry onions not separately, but together with some other products. A lot of questions immediately arise here, for example, what to add first and how much to fry later. Let's look at the most popular combinations.
Frying onions and carrots
Roasting or frying onions and carrots is also used in many dishes, especially in the first ones. And there are many cooking options - here every housewife chooses the one that suits her. I like both vegetables to be roasted approximately equally - until lightly golden and soft. So I do the frying like this:
If you send everything at the same time, then either the onions will not become crispy, or the carrots will brown too much. You can put everything in at once, only if the pieces are not cut too finely.
Onions and potatoes
– it’s incredibly tasty! During cooking, onions should be added when the dish is almost ready - 5 minutes before the end. If you like a pronounced crispy taste, then add onion cubes or half rings immediately after the first stirring.
Under no circumstances put everything in at the same time - the onions will definitely burn and the dish will spoil.
Fried mushrooms
In this union, it is important to consider what kind of mushrooms you will cook. Champignons, oyster mushrooms, russula can be added to the frying pan along with onions - all ingredients cook very quickly. Or add onions as soon as the mushrooms begin to release juice - this is how they prepare, for example. The main thing is not to be overzealous with the quantity - if the layer of food in the pan is very large, you will end up with a stew. The heat should be medium, add salt at the end.
It is better to start frying porcini mushrooms, chanterelles, honey mushrooms and other forest mushrooms without onions. And after 10 minutes you can add chopped vegetables.
How to properly fry onions with meat
Meat and onions generally go together perfectly. If you are cooking, then the latter should be added as soon as the meat begins to brown. If you wish, you can send both of these ingredients at the same time - fatty pork does not need to be fried for a long time.
For beef and veal, the rule is unshakable - add the onion in the middle of frying. It’s even better to fry everything separately, and then combine and simmer - you’ll get a juicy and flavorful meat dish. 
But for the liver, the procedure is different - first add the onion, and then just add the liver. If it is beef or pork, then we send it to the frying pan as soon as the onion pieces acquire a slightly golden color. You can add the chicken when the onion is almost ready.
By the way, many people’s favorite squid with onions is fried in the same way - first vegetables, then seafood.
Properly fried onions are tasty on their own, and dishes with their addition become truly nourishing, aromatic and appetizing.
Onions are an indispensable ingredient in many dishes in almost any cuisine in the world. Salads, soups, main courses, appetizers, savory pastries, fillings for pies and pies - the taste of all this will be worse without golden fried onions. At first glance, frying this vegetable is a simple task. In fact, figuring out how to fry onions and learning how to do it is not so easy.
For everything to turn out perfectly, it is important to cut it correctly, choose the appropriate roasting technology, and know when and how to add the rest of the ingredients. In general, there is a lot to learn.
Which onions are suitable for frying?
Let's start with the main stage - choosing a bulb. The best option is regular medium-sized onions. This one is great for frying. Properly fried onions become pleasantly golden in color, the aroma is incredibly appetizing, and the taste is sweetish and delicate.
Leeks are often found in recipes. It is better to fry the white part - it also acquires the desired color, appearance and taste.
But red or blue onions should not be fried - they are usually consumed raw or pickled. To be honest, the question here is purely aesthetic - these varieties are not much different in taste from regular onion, but the appearance of roasted red is not at all appetizing.
Green onions are also usually not fried, unless they are used as a filling for pies or minced meat for whites.
Everyone knows that peeling and cutting any onion is difficult because of its tear-producing nature. We already know how not to cry when cutting onions. The main cutting methods have also already been discussed. Therefore, there should be no difficulties here - the only question is practice. The main thing is to choose the option that you like best and suits the specific recipe.
We fry correctly
So, the onion has been selected, peeled and chopped - let's start frying. Any frying pan will do, but a good cast iron pan or one with a non-stick coating will make frying easier.
It’s even more convenient to use a multicooker. Select the mode either “Frying” or “Stewing” when you need a lower temperature. It's great if you can manually adjust the temperature.
Golden and fragrant
Let's consider the classic frying scheme, when we need tasty and aromatic onions with a beautiful golden color:
- put the frying pan on the fire and pour in vegetable oil so that it barely covers the bottom;
- set the heat to medium and add chopped onion;
- as soon as the pieces become transparent, start stirring as needed;
- When the onion is almost ready, add salt and turn off the heat;
- cover with a lid and let sit for 1 minute.
All this will take about 10 minutes. If there is a lot of onion, then it is better to divide it into 2 portions - the layer in the pan should not be more than 1 cm, otherwise the onion will become too soft.
At the end, along with salt, you can add a little spice for piquancy. This method can be used when onions are needed as an ingredient for salads or as a dressing for soups and borscht. Mashed potatoes, potato pancakes, dumplings with this additive will also turn out much tastier.
Crispy or deep fried
If you need crispy fried onions (usually large pieces and rings are prepared this way), then the technology is slightly different. First, heat a deep frying pan, add enough oil so that the onion “floats” in it, and heat it up. We send the chopped vegetable there, fry for a short time over high heat - literally 4-5 minutes.
We take out the onion rings immediately - otherwise they will burn. And place it on a paper napkin to remove excess fat. If necessary, sprinkle a little finely ground salt. You can also fry onion rings in batter.
Transparent and soft
To make the onion tender, with a delicate taste, it needs to be fried until transparent. The easiest way is to salt the contents of the frying pan first - you won’t get a golden crust, the onions will immediately release juice and become soft. This technique is used when cooking pureed soups, stewing vegetables, etc.
You can just sauté the onion, but then you won’t get that unique fried flavor.
Passerovka
Source: http://na-vilke.ru/kak-zharit-luk.html
How to fry onions
Fried onions are a constant ingredient that is included in many dishes. It gives them a special aroma and enhances their taste. At first glance, it seems that frying onions is not at all difficult, but often they are either overcooked or undercooked. How to choose the right onion for frying, how to prepare it and choose the right frying technology?
What onions can be fried and how to prepare them
Almost any type of onion is suitable for frying. You can exclude only red varieties, but rather because of aesthetic preferences, because when such onions are fried, they will lose their rich color and turn into an incomprehensible pale substance. It is also not recommended to fry green onions; it is better to use them in salad dressings or add them to minced meat.
Regular onions and the white part of leeks are considered ideal. When fried, this product turns out tender, sweetish and has a beautiful golden color.
Before cooking, the product must be prepared. To do this, peel the husks from the onions and cut off the tail. Under no circumstances cut off the bottom of the onion, where the small roots are located, otherwise, when slicing, the onion may jump out from under the knife and fall apart.
To avoid “shedding tears” while slicing, periodically wet the knife in cold water and place the peeled onion in the freezer for a few minutes.
Cutting methods depend on the dish being prepared. For sauces, fine cutting into “cubes” is better; if the onion serves as a decoration for a dish, then it should be cut into “rings” or “half rings”.
How to fry onions correctly
Peeled and chopped onions are fried in a cast iron or non-stick frying pan with the addition of vegetable oil. To make the onion have a pleasant, delicate taste, add a little butter. But it is not recommended to fry with butter alone, as it burns quickly, and over low heat the onion will turn out to be stewed rather than fried.
The classic scheme for frying onions is quite simple: place the onion in a heated frying pan with vegetable oil, after it has become a little transparent and must be stirred constantly until the end of cooking. For quick tinting, add a small pinch of sugar. After the onion has acquired a golden color, add some salt to it, set the pan aside and cover with a lid.
If the goal is to fry soft and transparent onions, which are used as a dressing for soups, they should be fried under a closed lid over low heat and salted at the very beginning. Onions are also prepared in this way and added to children's dishes. This method is called "sautéing".
To deep-fry onions, you will need a large amount of oil and a deep frying pan. The onion is cut into fairly thick rings, then it is dipped in egg and breadcrumbs, or you can use pre-prepared batter, and dipped in hot oil. Fry it in small batches to maintain the temperature of the oil and get a crispy product. After the onion has turned golden, remove it using a slotted spoon onto a paper towel folded in half to remove excess fat.
Onions and other dishes
If onions need to be fried not separately, but with other products, then it is also important to follow the correct technology.
To cook fatty pork, chicken fillet and any kind of liver, it would be wiser to first fry the onions and then add the meat or offal. Raw onions are added to veal or beef in the middle of frying the meat, then the dish is stewed under a closed lid.
Add onions to potatoes fried in a frying pan 5-7 minutes before the end of cooking. In mushrooms such as champignons, raw onions are added along with raw mushrooms. For all other types of mushrooms, onions are added during the frying process.
Source: https://www.poedim.ru/content/1478-kak-zharit-luk
READ MORE ON THE TOPIC:
How to fry onions
Onion, peel, cut into rings or finely. Heat a frying pan, pour in sunflower or olive oil, fry over medium heat without a lid for 5 minutes until golden brown, stirring constantly.
For soup or as a frying vegetable side dish, you often need to fry the onion until golden brown. It's very simple: peel the onion, cut off the rhizome and cut into cubes or half rings. Pour a couple of tablespoons of oil into a frying pan for 1 onion, heat it for a couple of minutes and throw in the onion.
You need to fry over high heat so that when frying you hear a crackling sound. The time is about 5 minutes. If there is a lot of onion, fry until it all turns golden brown, another 3-4 minutes. It is necessary to stir every 20-30 seconds.
Important! The expression “to a golden color” should not be taken literally - it means golden ruddy, not metallic gold.
How to fry onions
Cut 2 large onions into half rings, mix with flour in the proportion of 1 onion/1 tablespoon of flour, mix with salt and pepper (it is convenient to shake in a container or bag). After 10 minutes, the onion will give juice, stir again.
Pour 1 centimeter of oil into the frying pan, wait for it to heat up, add the onion and fry it until golden brown and crispy. If you need to fry a lot of fried onions, fry in several portions with a small addition of oil. After frying, place the onion on a large napkin to allow the oil and onion to cool and dry.
Serve the prepared onions as a stand-alone snack or as an addition to other dishes.
Products Onions - 3 pieces (the more the better) Chicken eggs - 2 pieces Heavy sour cream - 1 tablespoon Flour - 1 glass Lemon - half Vegetable oil - half a glass Beer - a quarter glass
How to fry onion rings in batter
1. Peel the onion and cut into rings (about 7 millimeters thick), place in a bowl and squeeze lemon juice on top. 2. Beat the egg whites, add salt and pepper, add flour, sour cream, beer and beat well with a whisk. It should be a mushy mixture. 3. Dip onion rings in flour, then in batter, and fry in a heated frying pan, poured with oil, until golden brown in a large amount of oil. When frying, the onion rings should not touch each other. 4. Fry the onion rings for 2 minutes. Place the finished onion rings on paper to remove excess oil - and serve quickly with beer. Fried onion rings are perfect when served hot.
How to fry potatoes with onions
Products Onion - 1 medium onion Potatoes - 3 large potatoes Sunflower oil - 3 tablespoons Salt and pepper - to taste
Recipe for frying potatoes with onions
Peel the potatoes and cut into cubes. Peel and wash the onion, chop finely. Heat a frying pan, pour in oil. Next are 2 options: 1) first add the onion, sauté for 5 minutes, stirring, until golden brown. Then add the potatoes, fry for 15-20 minutes over medium heat. 2) first add the potatoes, stir, fry for 20 minutes, then add the onion for 5 minutes.
Fkusnofact
If you put the onion in oil and immediately add salt, it will not fry, but will release juice and soften. This is often necessary when stewing dishes.
How to cut onions without tears
There are several well-known methods for cutting onions without tears of varying degrees of confusion (as they increase): 1. Place the onion in a transparent, inflated plastic bag (take a larger bag), insert a knife (small) into it and cut the onion inside the bag.2. Blow off phytoncides with a fan. 3. Pour boiling water over the onion.4.
Turn on a gas stove next to you or place a burning candle - in this case, the phytoncides are burned under the influence of high temperature. 5. Every 10 seconds, wet the onion and knife with cold water.6. Swimming goggles (wear as usual), or at least regular glasses or sunglasses. In the latter case, it is recommended to ensure that there is enough light in the kitchen. Breathe through your mouth.7.
Draw boiled, cooled water into your mouth while slicing.8. Ask someone to wave a fan.
Source: https://www.timefry.ru/vegetables/onion/
Onion is a product of everyday use, we all know about its beneficial qualities, so we will not focus on this. Everything is obvious. It’s better to pay attention to its correct and original preparation. Well-fried crispy onions are used to prepare many dishes. For example, ordinary boiled potatoes, sprinkled with a crispy product, can become a favorite dish on your table.
Many dishes are simply unthinkable without the use of crispy onions. It is widely used both in fast food and in the preparation of many gourmet dishes.
A well-fried onion until golden brown and crunchy will appeal to all age groups. Let's look at how to fry onions so that they are crispy, tasty and healthy.
Required components:
- onions – 250 g;
- 5 tablespoons flour;
- half a teaspoon of salt;
- vegetable oil.
Preparation:
- peel and then cut the onion into rings, then divide into rings so that they are separate, put them in a bowl;
- mix the rings in a bowl with salt and flour;
- add oil to the frying pan and heat it;
- it is important that each ring is completely covered in flour;
- then fry it, make sure that at the time of frying the onion is covered with sunflower oil.
In the same way, you can prepare crispy onions in a slow cooker by selecting the baking mode. After frying, place the rings on a napkin so that it absorbs excess fat.
Rings of vegetables fried in flour can diversify the diet even of allergy sufferers whose bodies do not tolerate lactose and protein. This is due to the absence of eggs and milk among the ingredients. In addition, children will be able to indulge in such chips, which are much healthier for them than store-bought crackers of unknown origin.
Another recipe for making wonderful, golden and crispy rings in the oven. This dish can be served with beer, or as a side dish or main dish.
To prepare this dish we need the following products:
- onions – 250-300 g;
- flour - a few (2-3 heaped) tablespoons;
- chicken eggs – 2 pcs.;
- breadcrumbs - 3 tablespoons;
- salt and ground black pepper - to taste.
Step-by-step cooking instructions:
Preheat the oven, setting the temperature to 180 - 190 degrees. Peel and moisten the vegetable with water. Cut it into rings that are not thick, but not too thin. Divide them into rings.
Prepare three small dishes for the flour, breadcrumbs and eggs. Beat eggs with salt and pepper. Pour flour and breadcrumbs into separate saucers.
Prepare a baking sheet by greasing it or lining it with parchment paper.
The prepared rings are first dipped in flour, then in eggs, followed by breadcrumbs. Place them on a baking sheet in one layer.
Place in the preheated oven for about 20 minutes. Bake until golden brown.
Advice. Use only onions. And to make it crispy, be sure to preheat the frying pan, oven, or slow cooker. Choose large vegetables to make it easier to work with the dish.
We notice the use of this product in cooking everywhere; In addition to its mass production by fast food companies, we often see it in stores where it is sold ready-made.
The advantages of this dish include the speed of its preparation, piquant taste and low calorie content. Its only drawback is that it causes discomfort during cleaning.
In Asian cuisine, stir-fried vegetables are often used. If you like to delight your loved ones with exotic novelties from these countries, then you simply cannot do without the fried ingredient. It is clear that at the current pace of life it is not so easy to prepare culinary novelties.
You can save your time for cooking by making preparations at your leisure. Onion rings are no exception. They can be frozen either in ready-made batter or in the form of sliced raw rings. The only thing is that they are crispy; you shouldn’t freeze them already fried.
Some tips on how to peel and cut vegetables:
- Try to peel the onion under running water or put it in a bowl;
- Before cutting onions, wet the knife with water;
- turn on one burner, as the fire produces gases that irritate the eyes.
There are many ways to help get rid of the smell of onions on your hands. One of them is to rub your hands with lemon. Then, dry your hands well and apply liquid soap to dry skin. This will help get rid of the unpleasant odor.
Famous brands use dried crispy onions to make spices. You can also do this at home and the recipe is not at all complicated. You just need to fry the product in a frying pan until it turns golden brown.
Then, it is laid out on paper to cool. Now you can dry the onions in the oven or leave them to dry for several days in a dry and well-ventilated area.
You can cover it with either a napkin or gauze, but under no circumstances should it be hermetically sealed. After drying, it is crushed and mixed with other seasonings or stored separately.
It becomes clear that the use of fried vegetables in cooking is quite common. Many companies have managed to build successful businesses based on its production, and chefs find new uses for it every day. What exactly to use crispy onions for and how to make them that way, the choice is always yours.
You can serve it as a main dish, as beer chips, use it as a condiment or simply add it as decoration, or fry, bake or dry it. Experiment with preparation and serving.
And remember, crispy onions will make your dish tastier, and if you cook it with love, then doubly so.
Source: http://mjusli.ru/gotovim_vkusno/zakuski/xrustyashhij-luk
What is better to fry first, onions or carrots?
When preparing frying for a simple soup, pickle soup, cabbage soup or borscht, a second course, in a salad or as an ingredient for baking, the question often arises of what to fry onions or carrots first. Some home cooks fry the onion, then add chopped carrots, others do the opposite. How to fry and sauté correctly?
Ingredients
According to the usual recipe, to prepare the frying, you will need the following ingredients: one or two onions, carrots (one piece), 3 large tablespoons of vegetable oil.
Tip: Vegetables need to be fried to enhance the aroma and taste of the broth or other dish; also fried carrots and onions improve the color of the food, which becomes brighter and richer.
In addition to onions and carrots, depending on the dish and recipe, the following are added: tomatoes or tomato paste, bell peppers, and garlic. If desired, you can fry: any edible mushrooms, sausage, celery root, parsnips, a little spices to taste. It is possible to add chopped white cabbage and potato slices. Vegetables can be taken rationed, or you can “by eye”, and more of what you like.
Tip: To make the soup more nutritious, you can use salted or smoked lard rather than oil for frying vegetables. If this option is not suitable, instead of vegetable oil, you can take butter or a little melted animal fat.
Sometimes the frying is not prepared, the vegetables are chopped and sent raw to a broth or other dish. The onion should be added to the soup 10 minutes beforehand. until ready, and carrots for 15, since the onion is more tender, it takes less time to cook. A dish with boiled foods will be easier.
Tip: add the frying mixture to the soup at the end of cooking, about 5 minutes beforehand, otherwise it will simply boil over.
Preparation
Place a frying pan or saucepan on the stove in medium mode, pour in the oil. It will take 1 or 2 minutes to warm up. The peeled onion is finely chopped or divided into half rings; if you like, you can cut it into cubes.
In medium heat, first fry the onions, this will take about three minutes. If you fry the carrots first, remove them, and then add and fry the onions, then you can’t even dream of a golden crust, which gives the best flavor and aroma to the food.
Therefore, it would be correct to fry onion rings or pieces, stirring constantly to ensure even frying, then add carrots, grated on a coarse grater, or thin half-circles of carrots, cut with a special vegetable knife, or an ordinary kitchen knife, but sharply sharpened. Fry everything together for 5 minutes.
at high heat, with constant stirring, when the degree of browning that you individually want appears, the frying is transferred to a plate, then to a dish, or directly to food.
Experienced chefs recommend finely chopping the onion, coarsely grating the carrots, mixing thoroughly with your hands, and quickly throwing the vegetables into a hot frying pan with slightly smoking oil, then you can achieve a brownish golden hue of sautéed vegetables.
If you want caramelized onions, then they are thrown into the frying first.
When carrots are placed first, sweet juice will be released during the process; when fried, it can spoil the taste of the food and prevent the onions from frying, so you need to be careful and careful when frying.
You can sauté onions and carrots together by adding a little water to the container. If you fry in one frying pan at the same time, it is better to grate the carrots; the chopped vegetable will take longer to cook.
You can fry vegetables at the same time, but in different frying pans of two adjacent burners. Which product to fry first and which second also depends on what dish the fried vegetables will be used in. But if the onion is the first, then the aroma of the dish will be more appetizing; carrots do not give such a smell.
In beet borscht, try to fry the carrots and onions together by mixing them in a saucepan and continuing to stir periodically for 10 minutes. Pour in coarsely grated raw beets and add 2 large tablespoons of oil. Fry the mixture for another 10 minutes, the heat is set to medium, after the allotted time for frying, the mode is switched to low, half of the broth is poured into the vegetables, the frying is simmered under the lid for about 10 minutes, before the end of cooking the borscht, the prepared vegetable composition is placed in it.
For pickle, onions and carrots are fried for 10 minutes. in medium fire mode or 7 min. over high heat. Then pickled or pickled cucumbers, grated or chopped with a knife, are poured into the frying pan; fry the mixture for 5 minutes. Add a little butter and half the broth, cover with a lid, set the heat to low, 10 minutes. stewed. The roast is placed in the pickle 10 minutes before the end of cooking.
If you want a more satisfying soup, you can add a little flour while frying vegetables, stirring constantly. You can prepare a snack from carrots, which is enriched with carotene and vitamin A, useful for diets, for children and the elderly. In this recipe, coarsely grated carrots are fried first, always in hot vegetable oil.
Next, thin onion half rings are laid out, the mixture is mixed and fried for about 8 or 11 minutes. Next, add bell pepper, cut into squares, throw in bay leaves, ground black pepper, salt if desired, mix everything and stir-fry for 10 or 12 minutes. The finished carrots are placed in a salad bowl; sprigs of parsley and dill can be placed on top. Fried carrots are consumed both hot and cooled with bread and meat.
Source: https://vdomeeda.ru/kak-zharit/luk-i-morkov.html
How to fry onions
It’s unlikely that anyone doesn’t like fried onions. If anyone refuses soft rings slightly smothered in fat, then they definitely cannot resist the orange-yellow crispy slices. Fried onions are an indispensable help for the housewife for seasoning all kinds of soups and stews.
And they know how to fry onions in Japan.
For example, in the land of the rising sun the following method of preparing fried onions was invented. It is cut into slices-cubes with a volume of 0.02 to 8 cubic meters. cm and quickly place on a baking sheet so that air oxygen does not oxidize the beneficial substances on the surface of the pieces.
In 35 minutes, the onion is heated to a temperature of 90°, after which it is fried at this or slightly higher temperature (120° C) for 10-20 minutes. As you can see, frying occurs in a fairly gentle mode, without unnecessary overheating.
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