{"id":2937,"date":"2015-08-18T05:59:54","date_gmt":"2015-08-18T04:59:54","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=2937"},"modified":"2015-08-18T19:12:53","modified_gmt":"2015-08-18T18:12:53","slug":"crispy-fried-onions-indian-style","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=2937","title":{"rendered":"Crispy Fried Onions – Indian Style"},"content":{"rendered":"
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I don’t really know what to call this as I’ve heard it being given all kinds of names. \u00a0Presumably it’s something which varies between dialects. \u00a0In English I reckon ‘Crispy Fried Onions’ is as descriptive as I can get it.<\/p>\n

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Nor is it accurate to describe it as a garnish because it adds so much more than that implies. \u00a0I serve it when I make Khichdi, Biryani and the Anglo-Indian Kedgeree. \u00a0If you happen to have a stash in your freezer, it’s lovely on any kind of topped spicy flatbread.<\/p>\n

I will confess it’s a bit of a labour of love. \u00a0That’s the bad news. \u00a0The good news is you can do it when you have the time and the inclination since it freezes perfectly. \u00a0Since the cooking of it does take a while it’s worth making in bulk.<\/p>\n

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First, peel and slice the red onions. \u00a0Thinly. \u00a0That’s important. \u00a0As thin as you can get it. \u00a0Take your time (use a sharp knife) and comfort yourself with the thought other people pay to go on courses to work on their knife skills.<\/p>\n

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By the time I’d prepared my onions I was left with a little under 1.5 kg. \u00a0(1.429kg if you want it exact ..! \u00a0I don’t normally weigh it. \u00a0Just a big pyrex bowl full.)<\/em><\/p>\n

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The secret to good fried onions, I think, is to use enough oil. \u00a0For my quantity of onions I used 750ml (roughly 3 cups) and I use the same saut\u00e9 pan I use for risotto. \u00a0Heat the oil until it’s hot enough to fizz when you lower an onion crescent in.<\/p>\n

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Then, in with the rest of the onions. \u00a0Keep the heat on high and stir constantly. \u00a0This stage takes about ten minutes. \u00a0(I don’t add any salt, now or at any stage. \u00a0Although salt does encourage the onions to crisp up, I find it doesn’t store as well as if I don’t use it.)<\/em><\/p>\n

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Separate out all the onion crescents and keep stirring.<\/p>\n

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After ten minutes, turn the heat down to somewhere between medium to low. \u00a0From now on it needs a little less babysitting. \u00a0You do need to keep an eye on it and give it all an occasional stir.<\/p>\n

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After twenty minutes cooking time my onions look like this.<\/p>\n

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A further ten. \u00a0Give it another stir to make sure nothing is catching on the bottom of your pan.<\/p>\n

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Another ten minutes.<\/p>\n

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50 minutes. \u00a0Keep an eye on it now as it goes suddenly.<\/p>\n

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This was just over the hour. \u00a0It’s now ready to drain.<\/p>\n

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Place a large bowl on a heatproof mat and drain the onions in a sieve over it.<\/p>\n

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The fried onions now need to crisp up. \u00a0Lay them out on absorbent kitchen towel placed over large baking sheets. \u00a0I separate out the strands with a couple of forks. \u00a0Leave to dry for 10 minutes.<\/p>\n

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It’s now ready to use. \u00a0When the 10 minutes are up pop them in a sealed container. \u00a0Store in the freezer. \u00a0There’s no need to portion as you can use it straight from the box.<\/p>\n

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It’s lovely. \u00a0Eat.<\/p>\n

\"Fried<\/a>Crispy Fried Onions – Indian Style<\/strong><\/p>\n