SAEDNEWS: If Your Sautéed Onions Never Turn Crispy and Caramelized, Follow These Simple but Important Tips
According to Saed News’ cooking service, elegant crispy onions, also known as “chip-style fried onions,” are commonly used to garnish dishes like ash reshteh (Persian noodle soup) and kashk-e bademjan (eggplant with whey). Achieving perfectly caramelized crispy onions only requires a few simple but essential steps during preparation.
After slicing the onions, place them in a pot of boiling water for five minutes. Then remove them, drain, and let them dry completely. (Once dried, the onions should appear glassy and translucent.)
Next, transfer the dried onions into a large pan filled with enough frying oil so that the onions can float.
A key tip is to use oil specifically intended for frying. Regular liquid cooking oil will be absorbed by the onions, causing them to soften rather than crisp.
Once the onions turn slightly golden, quickly remove them from the oil. Place them on a metal rack to drain any excess oil. After cooling, package the onions and store them in the freezer for later use.
