CRISPY ONIONS

By kathryns

It is crucial to thoroughly dry the microwaved onions after rinsing. The best way to accomplish this is to use a salad spinner. Reserve 3 tablespoons of oil when draining the onions to use in Rice and Lentils with Crispy Onions (see related content). Remaining oil may be stored in an airtight container and refrigerated up to 4 weeks.

Ingredients

• 2 pounds onions, halved and sliced crosswise into 1/4-inch-thick pieces
• 2 teaspoons salt
• 1 1/2 cups vegetable oil

Details

Servings 2
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Toss onions and salt together in large bowl. Microwave for 5 minutes. Rinse thoroughly, transfer to paper towel–lined baking sheet, and dry well.

2. Heat onions and oil in Dutch oven over high heat, stirring frequently, until onions are golden brown, 25 to 30 minutes. Drain onions in colander set in large bowl. Transfer onions to paper towel–lined baking sheet to drain. Serve.