Crispy Fried Onions

by Angie Liew
Freshly made crispy fried onions are often used as garnishes in restaurants and at home. It adds flavour to our soups, salads and other Asian dishes when sprinkled on them. Hence to ensure freshness and quality, it’s best that we make them at home. Otherwise you can also buy them in most supermarkets.
 
 
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Print Recipe
Crispy Fried Onions
By Angie Liew of Huang Kitchen
Freshly made crispy fried onions are often used as garnishes in restaurants and at home. It adds flavour to our soups, salads and other Asian dishes when sprinkled on them. Hence to ensure freshness and quality, it’s best that we make them at home. Otherwise you can also buy them in most supermarkets.
Serving For
20
Prep Time
20minutes
Cook Time
15minutes
Serving For
20
Prep Time
20minutes
Cook Time
15minutes
Ingredients
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Change Servings?
Change Unit?
Instructions
  1. Peel the skin off the shallots
    Peel the skin off the shallots
  2. In a large container, fill with water. Then add some salt to it.
    In a large container, fill with water. Then add some salt to it.
  3. Rinse briefly the skinned shallots in the salt water.
    Rinse briefly the skinned shallots in the salt water.
  4. Remove shallots from water, drain and slice the shallots VERY THINLY. (Cut them in half and julienne).
    Remove shallots from water, drain and slice the shallots VERY THINLY. (Cut them in half and julienne).
  5. Heat oil in frying pan or wok. When oil is hot, put in all the sliced shallots. Stir and fry for about 5 minutes until the onions begin to brown.
    Heat oil in frying pan or wok. When oil is hot, put in all the sliced shallots. Stir and fry for about 5 minutes until the onions begin to brown.
  6. Reduce the heat to medium-low. Stir and fry for another 2 minutes. Then reduce heat to low.
    Reduce the heat to medium-low. Stir and fry for another 2 minutes. Then reduce heat to low.
  7. Continue to stir and fry until the slices of shallots turn reddish-brown. Make sure the sliced onions has significant colour change (so that they remain crispy even after cooled) but careful that they don’t burn (or they will be bitter).
    Continue to stir and fry until the slices of shallots turn reddish-brown. Make sure the sliced onions has significant colour change (so that they remain crispy even after cooled) but careful that they don’t burn (or they will be bitter).
  8. Drain the crispy shallots onto a sieve. Then place the shallots on a plate over kitchen paper towel to remove excess oil.
    Drain the crispy shallots onto a sieve. Then place the shallots on a plate over kitchen paper towel to remove excess oil.
  9. When cooled completely, store in airtight container.
    When cooled completely, store in airtight container.
  10. Store in a cool place.
    Store in a cool place.
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To fry crispy onions:
Remove skins from shallots.
 
 
Add salt into water in a container and add the peeled shallots.
 
 
Briefly rinse the peeled shallots in the salt water.
 
 
Remove the shallots from the salt water and slice them VERY THINLY.
 

 

Fry the thinly sliced shallots in hot oil in a wok until reddish brown and crispy.
 

 

Line a plate with kitchen paper.
 
 
Drain the crispy shallots from the oil into a sieve.
 

 

Place the crispy shallots over kitchen paper. Spread the onions as much as possible to remove excess oil and let cool.
 
 
Store in airtight container when fried shallots are cooled completely.
 
 
AS ALWAYS ….. ENJOY!

Leave a Comment

2 comments

Angie Liew July 6, 2014 - 7:11 am

Yes, wonderful part is aromatic oil from the fried onions can be put to good use after that. Thanks for your comment.

Reply
Esther Wong July 5, 2014 - 12:45 pm

Nothing better than home cooked foods, even fried onions.

Reply

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