Neither Jocelyn nor I are crazy about onions. I’ve mellowed on my opinion about them over the years, but they’re still not my favorite. I love cooking with them, but that’s usually only been the case as long as they’re hidden deeply enough in a dish to be mostly imperceptible. A little while ago, we made a recipe that called for crispy fried onions, and that all changed.
Fried Onions: A Garnish Whose Time Has Come
These are the simplest things to make, and they’re basically the most delicious food that has ever been devised by man. We’re lucky if they last long enough to make it to the main dish they’re being made for, since they’re so easy to absentmindedly snack on. I honestly can’t stop going on about how good these are.
See? I’m still going on. They’re salty and crispy and a little bit sweet, and on their own they’re delicious, but they also help add a depth of flavor to all sorts of dishes. I’ve honestly got to stop or I’m going to run downstairs and devour the whole big container we made to last us all week*.
*In the interest of integrity and transparency I feel it is incumbent on me to tell you that I did go downstairs right after writing this and eat a handful of these things. I have neither pride nor shame.
We use these things on top of tons of dinners. We’re going to have a lot of veggie and grain bowls this week, and these will make a perfect accompaniment. Last night we had a baked sweet potato (about which more later), and these were just a stunner of a topping. Seriously, go find some onions, cut them up, and make these. You won’t regret it at all.
1/3 cup brown rice flour
Generous amount of salt
Oil for frying
Slice the onions as thin as you can make them without slicing any part of your fingers off. Toss with flour and half your salt. Heat the oil until shimmering. Fry onions until golden or darker, whatever your preference. As they cool toss with more salt. Try not to eat all of them, with the expectation that you’ll probably deliciously fail.