Fried onions or French fried onions are a popular snack food, garnish, or vegetable accompaniment to various recipes. Common fried onions are cooked by basic pan frying or sautéing of sliced onions. This produces a fairly soft cooked onion,
which may brown some from a Maillard reaction, depending on the length of cooking and the temperature.
If the much higher temperature,like, deep frying is used, this prepares the onions in a manner similar to that of French fried potatoes. Smaller and irregularly shaped (from being deep-fried until they are crunchy) onions are an integral part of the American dish Green bean casserole.
http://www.livestrong.com/onions/
When cooking onions use an oil that heats to a high temp such as sunflower oil. Don't use olive oil. Cook on the lowest heat you can for around 30 mins (more if you like your onions soft.) Stir very often.
Or roast the onions on a big oven tray. Slice the onions. Drizzle some olive oil. Put in a preheated at 150 degrees for about 10-12 minutes....
If cooking a large quantity of onions then best would be to "fry" the onions in a saucepan. So heat sunflower oil in that add loads of sliced onions, and lots of butter and stir repeatedly. The butter melts making them all juicy and yummy and the whole process becomes so easy and hassle-free. Cook slowly over a low heat, until golden brown. A tip If you use the saucepan method to brown the onions then make sure the lid fits tightly by using aluminium foil and then cooking them on the absolutely lowest heat possible. The onions will then caramalise and taste really sweet.
Tip two If the onions don't brown easily within 15-20 minutes you can add a teaspoon of sugar and stir for another 5 minutes.
Tip three Vinegar makes them brown just as quickly.
Another point 2 be remembered is 2 cover the pan to retain some of the moisture when the onion's 'sweats' and stops them from sticking/burning to the pan..
If the much higher temperature,like, deep frying is used, this prepares the onions in a manner similar to that of French fried potatoes. Smaller and irregularly shaped (from being deep-fried until they are crunchy) onions are an integral part of the American dish Green bean casserole.
http://www.livestrong.com/onions/
When cooking onions use an oil that heats to a high temp such as sunflower oil. Don't use olive oil. Cook on the lowest heat you can for around 30 mins (more if you like your onions soft.) Stir very often.
Or roast the onions on a big oven tray. Slice the onions. Drizzle some olive oil. Put in a preheated at 150 degrees for about 10-12 minutes....
If cooking a large quantity of onions then best would be to "fry" the onions in a saucepan. So heat sunflower oil in that add loads of sliced onions, and lots of butter and stir repeatedly. The butter melts making them all juicy and yummy and the whole process becomes so easy and hassle-free. Cook slowly over a low heat, until golden brown. A tip If you use the saucepan method to brown the onions then make sure the lid fits tightly by using aluminium foil and then cooking them on the absolutely lowest heat possible. The onions will then caramalise and taste really sweet.
Tip two If the onions don't brown easily within 15-20 minutes you can add a teaspoon of sugar and stir for another 5 minutes.
Tip three Vinegar makes them brown just as quickly.
Another point 2 be remembered is 2 cover the pan to retain some of the moisture when the onion's 'sweats' and stops them from sticking/burning to the pan..
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