Fried onions are great for dressing dumplings, for filling in pies, as a sauce in soups and gravies. To make the onion tasty and golden, you need to follow several mandatory rules.
1 Slicing The chopped onion should be about the same size. If the pieces are of different sizes, then the small ones will burn to a charcoal color, and the large ones will remain half-baked.
2 Frying pan If you choose a small pan, then it will no longer be possible to fry two onions there, they will let the juice out and will be stewed.
You can fry two large onions in a regular home frying pan with a diameter of thirty centimeters. This will take you 7-10 minutes. If you have a 3000 watt induction cooker or a gas cooker with an oversized burner, you can also fry four large onions in a regular skillet.
Everything is simple here, if you fry a lot of onions, then you need a large frying pan.
3 Oil We use only refined vegetable oil or lard. Refined oil is used because the impurities of the crude oil are burned in the pan and add bitterness to the final dish. Lard is used to give onions a richer flavor. Butter can also be added to the skillet with onions a couple of minutes before the end of frying. For a small pan, the amount of oil should be 2 tablespoons, and for a large pan, use 4 tablespoons. If we take frozen lard, then a spoon with a mountain will count as 2.
Fat of animal origin has an increased level of cholesterol, so the author advises against using fats of animal origin.
4 Heating Put the onion in a hot skillet with oil. Spread with a spatula over the entire surface of the pan and do not stir for three minutes. If you stir the onion very often, then it will let the juice out and stew. If we use a lot of onions, we use the maximum heating of the stove, if there are not enough onions, then of course we reduce the heat under the pan.
5 Salt If you need to cook the onion very quickly and soften it, salt it first. This will quickly soften and cook. When its color turns golden, it will mean that it is ready. Such onions can be added to ready-made dishes. If you are frying for gravy, sauce, or soup, it is best to fry the onions without salt. In this case, it is better to salt the onion at the end a minute before the end of frying, or even salt the final dish.
6 Trick If you are making a sauce, gravy, or main course with fried onions, at the end of the frying, you can add a tablespoon of flour to the onions and fry the flour with onions for two minutes.
This will help bind the fat in your dish so it doesn't float on the surface. It will also add a richer flavor to the final product. And it will make the sauce or gravy thicker.
