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Fried onions are slices ofonions that are eitherpan fried (sautéed) ordeep fried[1] — and consumed as a popularsnack food,garnish,[2] or vegetable accompaniment to various recipes.
Common fried onions are cooked by basicpan frying orsautéing of slicedonions. This produces a fairly soft cooked onion, which may brown some from aMaillard reaction, depending on the length of cooking and the temperature. ThePhiladelphia cheesesteak is a hot sandwich commonly served with sautéed onions, and they are half of the dish calledliver and onions. In the Middle East,mujaddara is a dish made of lentils and rice topped with fried onions. In Indian cuisine, fried onions are one of the key ingredients for the rice dish calledbiryani.
If the much higher temperature, immersive,deep frying is used, this prepares the onions in a manner similar to that offried potatoes.
In Sweden and the rest of Scandinavia, known asrostad lök/ristede løg/stekte løk, they are a staple garnish forhot dogs ortunnbrödsrulle, served in local fast food restaurants or by street vendors (which are common in large cities such asCopenhagen andStockholm).
Crisp fried onions are also used inbiriyani for layering and garnishing. They are also a crucial component of the Egyptian national dishkushari, which in addition to always being topped with crispy fried onions, the lentils and/or rice are frequently cooked using the oil in which the onions were fried.
They are called "fried onions" inSouthern cooking of the United States.[1] Smaller and irregularly shaped (from being deep-fried until they are crunchy) onions are an integral part of the American dishgreen bean casserole. Freshly made crisp fried onions may be used as garnishes in some restaurants.
Large, often ring-shaped,batter-coated, deep-fried onions are often associated with fast food andcasual dining. Examples includeonion rings andblooming onions.
Shallot, a variety of onion, is fried and used in various parts of Asia as a garnish and flavouring ingredient. This includesbawang goreng inIndonesian cuisine,[3]you cong su (油蔥酥) fromTaiwanese cuisine,[4] as well as in Thai cuisine.[5] Shallots are thinly sliced and deep fried in plenty ofcooking oil until golden crisp, and often placed in a tight glass jar for later use.[6]
Fried shallot has a slightly bitter yet savoury flavour. Crispy fried shallots are often sprinkled uponsteamed rice,satay,soto,gado-gado,bubur ayam, and many other dishes as a condiment as well as garnish. They are used for stir-fried vegetables, soups, stews, curries, noodles, rice and salads as toppings.[3] Prepackedbawang goreng fried shallots are available in supermarkets and grocery stores in Indonesia, and also Asian grocery stores abroad.
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