Fried Onions Ready-To-Use!
photo by Zurie
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Yields:
-
2 lbs
ingredients
directions
- Sit outside where a breeze is blowing, and peel the onions.
- Slice thinly on a wooden board. Best is to stay outside even if you need a parka, because inside you'll cry a lot over so many onions.
- Use the largest pot you have, like a soup pot, and heat. When hot, add about an inch of oil (2 1/2 cm). Let oil heat well.
- Slowly add onions to the pot. The good thing about a deep pot is that there is less spattering. You might have to add in batches if you peeled a very large amount, and you might have to add more oil.
- Stir every now and then. This will take a long time, so have a nice paperback nearby --
- Fry the onions with patience until they soften. Add a few splashes of water if they threaten to catch. You could add more oil, but you cannot keep adding oil as the end result will be too oily.
- When at long last the onions have collapsed and actually starts to colour slightly, add the vinegar, sugar and salt. Stir through. This improves the flavour -- add more or less, to taste.
- Read your book and keep stirring as you don't want to burn the lot at this late stage.
- When the onions are done to your taste, pull off heat and cool.
- The least bulky way to freeze them is to put them in ziplock bags. You will know how much sauteed onions you use per average dish -- rather put in too little because you can always use more than one pouch. If you freeze too much in a bag, some might go to waste.
- Push out air, seal, label, cool completely, and freeze.
Questions & Replies
-
I'm curious if you could use one of the large cube silicone forms to freeze these? It seems to me that if you added a small amount of liquid like beef broth or even water, you could freeze in more manageable amounts than using freezer bags. I think I'm going to play around with this idea. Then I can put the frozen cubes in a bag and pull out smaller more controlled amounts. Thoughts?
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).