Saturday, January 15, 2011

Crispy Onions

These onions are a great topping for burgers, steak, chicken, or salads. They remind me of the fried onions in a can that my mom used to put on her green bean casserole. Only these are WAY better! Don't be concerned if the onions aren't crispy right when you remove them from the oil, they crisp as they cool. And be sure to watch them closely, you will need to remove the onions from the pan at different times.You can make these a couple of hours in advance, but enjoy this treat the same day or they loose their crunch.

2 cups extra virgin olive oil
4 medium yellow onions

Be sure not to over-crowd onions.
  1. Thinly slice onions using a mandoline or sharp knife.
  2. Heat oil in a large saute pan.
  3. Place one onion ring in the pan and watch for it to sizzle. 
  4. Once it sizzles, place enough onions in the pan to cover the top, but do not overcrowd or the onions will not cook evenly.
  5. Fry the onions until just light brown, about 10-15 minutes. Remove from pan with a slotted spoon and set on paper towels to drain. (The onions will crisp while cooling.) Working in batches, repeat process for the rest of the onions.

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