Fried onions

[Anonymous No.11341566]

Whats the best make to fried onions, shallot or white onion, any spices, what temp should i fry on?

[Anonymous No.11341638]

I like red onions for it.

[Anonymous No.11341646]

>>11341566
Use jalapenos instead

[Anonymous No.11342461]

>>11341566
White onion for the sugar content.
Sharpen knife up real good
Slice very thin in rings or half moons if you are not great with a knife.
Put into zip lock bag with a palm full of salt. Seal and shake and let sit for a few mins. Rinse under cold water. The salt cures the onion by dehydrating the cells slightly. This also gives them a flexible almost cooked texture to them. This makes them perfect for frying.
So not that they are rinsed, pat them mainly dry with paper towels.
Then toss them in a seasoned flour mix. Try a mix of flour, fine cornmeal, garlic powder, celery salt, chili pepper, poultry seasoning. Premade chicken fry mix also works very well.
Then fry them in oil that is a t 350. They will take a little bit to firm up but keep an eye Kn them because once they finally reach GBD (golden brown delicious) they will quickly darken in color if left in the oil.
Have a ready wire rack or a pile of paper towels at the ready in a flame safe area

[Anonymous No.11342788]

>>11342461
>keep an eye Kn them
This bears repeating, they don't seem to change at all for ages, then suddenly they go from done to burned in about 100 seconds.

[Anonymous No.11342794]

>>11342461
Nice post. Going to try this.

[Anonymous No.11342840]

You can also just slice them and fry them with nothing added, then sprinkle salt on afterwards. Sometimes it's good to have pure onion taste.

[Anonymous No.11343056]

>>11342461
>Sharpen knife up real good
>Slice very thin in rings or half moons if you are not great with a knife.
just use a mandoline