Ingredients
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1/2
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2
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-
-
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-
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-
-
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Directions
Crisp-Fried Onions (Stegte Log), Posted for the Zaar World Tour-Denmark From the International Vegetarian cookbook These crisp onions are a favorite snack in Denmark , I love cooked onions of all kinds, so this recipe appealed to me And I was definitely pleased with the outcome I know I’ll make this recipe again I made this to go with a pot of beef and pasta casserole, but think a nice handful of these would be excellent on grilled burgers They’re so good! They don’t take long to cook either, and in fact just spooning some onto the paper-lined plate was enough to brown the bulk of them that were in the skillet But even those that darkened a little too fast were scrumptious Thanks, Bayhill!, I made these to go on top of grilled burgers, and they were delicious! Nice and crispy used vidalia onions, so there was a hint of sweetness Made for Football Pool 2013 Thanks for sharing
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Steps
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1
Done
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Place Flour in a Bag, Add Onions and Shake to Coat Evenly With Flour. |
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2
Done
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Pour Oil Into a Deep 2-1/2 to 3-Quart Pan to a Depth of 1-1/2 Inches and Heat to 300f. Add Floured Onions, About a Fourth at a Time, and Cook, Stirring Often, Until Golden Brown (about 5 Minutes). Oil Temperature Will Drop at First but Will Rise Again as Onions Cook; Regulate Heat Accordingly. |
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3
Done
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With a Slotted Spoon, Lift Out Onions and Drain on Paper Towels (discard Any Scorched Onion Bits). Serve Warm, Piled in a Napkin-Lined Basket or in a Warmed Bowl; Sprinkle With Salt. |
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4
Done
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If Made Ahead, Let Cool, Wrap Airtight, and Refrigerate For Up to 3 Days. to Reheat, Spread Onions in a Single Layer on a Shallow Rimmed Baking Sheet. Heat in a 350f Oven For 2 to 3 Minutes. |
