Crisply Fried Onions
Martha Stewart Living, March 2004
Yield Makes about 2 1/4 cups
- Peanut or corn oil, for frying
- 3 medium onions (about 15 ounces), halved lengthwise and thinly sliced crosswise
- Line two small baking sheets with paper towels; set aside. Place a large sieve over a bowl, and keep near cooking area.
- Pour enough oil into a large saucepan to come 1/8 inch up the sides. Place over medium heat. When oil is hot, add onions. Stir, and let cook until onions are beginning to brown, about 8 minutes. Reduce heat to medium-low. Continue to stir and cook until onions are reddish brown, about 4 minutes more. Remove from heat, and pour into sieve. Shake sieve to drain. Transfer onions to one of the prepared baking sheets. Spread out onions as much as possible. Let stand for 5 minutes, then transfer to the second baking sheet.
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