How to fry onions correctly: the best methods and delicious recipes

Onions are a versatile and popular culinary product that is added to first and second courses and even desserts. It is not only consumed fresh in salads, but also baked, fried until golden brown or deep-fried, mixed with carrots. Crispy fried onions will be an excellent side dish for meat.

How to choose the right bow

Everything is suitable for frying varieties of vegetables, except green feather: it is consumed fresh and dried for the winter.

Although red turnips are suitable for heat treatment, they quickly become faded, soft, and lose valuable nutritional properties.

Each variety has its own taste characteristics and specific uses:

• white is great for deep frying;
• shallots are stewed, added to sauces, soups;
• golden onion and the light part leek fried, added to soups, marinades, stew.

How to prepare

Choose bulbs that are strong, undeformed, without rot and with a natural color.

Preparing for frying:

1. The turnip is peeled by removing the top 2 layers of scales.
2. The tail is not cut off for convenience, so that you can hold it with your hand when shredding.
3. To get rid of the pungent odor, rinse the knife under cold water or put it in the cold for 7–10 minutes. To avoid tears, breathe through your mouth or wear glasses.

What to fry with

The choice of oil and utensils for cooking are the most important points on which the quality of the dish and its taste depend.

Oil

A common option is refined deodorized sunflower oil.It does not interrupt the spicy taste and smell of the vegetable.

Butter is not suitable for frying due to its low smoke point (+150...+177°C), at which carcinogens are released.

Reference! If at the end of frying you put a small piece of butter in the pan, this will give the dish an appetizing aroma and mild taste.

More optimal and healthy is olive oil, rich in microelements and vitamins. A refined product intended for cooking foods at high temperatures (Olive Oil Refined) is suitable for frying.

Dishes

For heat treatment, use a stainless steel container (saucepan, saucepan, frying pan) or a multicooker.

The ideal option is a cast iron or non-stick frying pan.

How to fry properly

General algorithm:

1. Place the pan on high heat, adding 1-2 tbsp. l. oils Warm up for 2 minutes.
2. The onion, chopped depending on the dish, is placed on the bottom of the heated container, evenly distributed over the entire surface.
3. Leave for a few minutes until the vegetable becomes transparent.
4. Reduce heat, bring onion to golden color.
5. The frying pan is removed from the stove.

The vegetable is constantly stirred so that it does not burn.

Important! It is difficult to say exactly how long the onion is fried: the duration varies from 3 to 7 minutes, depending on the amount of product and the method of preparation.

Frying methods

Although there is only one ingredient involved in the preparation, there are several ways to fry it with different results.

Until golden brown

This product is combined with meat and added to salads.

Place the chopped vegetable on a hot frying pan, stir constantly for 5-7 minutes, add salt at the very end. If there is a lot of onion, it will give juice and will not fry until golden brown.

Important! The phrase “until golden brown” should not be taken literally: the product is removed from the stove as soon as it is slightly browned.

Until soft

This option is suitable for side dishes and soups. Onions become soft and tender if you salt them at the very beginning of frying. Cook the vegetable for 3 minutes, at the end keep it covered.

Deep fried

Here you will need a lot of oil, dishes with a deep bottom. Onions cut into wide rings are alternately rolled in flour, egg and breadcrumbs or batter, then placed in very hot oil. Fry in small portions until golden brown, place on a paper napkin to blot up the fat.

In the microwave

A rather unusual option, but quite suitable for frying in soups or stewing.

Place the onion in a microwave-safe dish and mix with 2 tbsp. l. oil and place in the oven for 5 minutes. After stirring, turn on the timer for another 5 minutes. If necessary, increase the frying time.

Sauteing

This onion is suitable for dietary dishes, soup dressings, and baby food. The vegetable is lightly fried at a temperature of +120°C in a small amount of oil under a lid. Stir infrequently, salt in the middle or end of frying.

What to fry with

The vegetable is mixed with potatoes, carrots, meat, mushrooms and other products to obtain a spicy taste and special aroma.

With carrots

This mixture is added to first courses, salads, and side dishes. In order for the vegetables to reach the same degree of readiness, first add carrots to the pan, and after 3-4 minutes, add onions. Fry everything until golden brown, stirring constantly.

With potato

The potatoes are fried in oil for 12–15 minutes, and the onion is added almost at the very end so that they do not burn. Stir the dish constantly so that the ingredients cook evenly. Salt in the middle or end.

With mushrooms

Onions are added when frying almost all mushrooms, except for champignons and oyster mushrooms due to their quick cooking. The vegetable is placed in the pan immediately along with the mushrooms. Fry at medium temperature, stir occasionally, add salt at the end.

With meat

Onions are added at different times depending on the type of meat: with chicken, pork, turkey, the vegetable is first fried, with beef it is placed in the middle or cooked separately and then mixed.

Adviсe

Many housewives have several culinary secrets in stock that make cooking easier and add a special zest to the dish:

1. To get rid of tears when cutting onions, lightly moisten the cutting board with a mixture of vinegar and water (1:1).
2. To quickly give the vegetable a golden color, add a pinch of sugar or turmeric to the pan.
3. Sunflower or olive oil is replaced with a piece of lard. It will saturate the product with a bright aroma, and the greaves will complement the dish.

Conclusion

There are several options for deliciously frying onions: keep them until golden brown or simmer under a lid until soft, deep-fry or even microwave. The vegetable is sauteed with carrots, beets, tomatoes and peppers, then added to the soup, mixed with potatoes, mushrooms, meat or fish. For frying, refined oil with a high smoke point is used.