How to fry onions properly: the best ways and delicious recipes

Onions are a versatile and popular product in cooking, which is added to first, 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 are an excellent garnish for meat.

How to choose the right bow

All are suitable for frying varieties of vegetables, except for green feather: it is consumed fresh, 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 and specificity of use:

• 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

The bulbs are chosen to be strong, undeformed, rot-free and with a natural color.

Preparation for frying:

1. The turnip is peeled from the husk 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, wash the knife under cold water or put it in the cold for 7-10 minutes. To avoid tears, breathe through the mouth or wear glasses.

What to fry on

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 overpower the piquant taste and smell of the vegetable.

Butter is not suitable for frying because of the low smoke point (+ 150… + 177 ° C), at which carcinogens are released.

Reference! Putting a small piece of butter in the pan at the end of frying will add a mouth-watering aroma and mild flavor to the dish.

More optimal and healthy - olive oil, rich in trace elements and vitamins. Suitable for frying is a refined product intended for cooking food at high temperatures (Olive Oil Refined).

Dishes

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

A cast iron or non-stick pan is ideal.

How to fry properly

General algorithm:

1. The pan is put on high heat, adding 1-2 tbsp. l. oils. Warm up for 2 minutes.
2. Sliced ​​onions depending on the dish are spread on the bottom of a heated container, evenly distributed over the entire surface.
3. Leave for a few minutes until the vegetable becomes transparent.
4. Reduce heat, bring onion until golden brown.
5. The pan is removed from the stove.

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

Important! How much onion is fried specifically is difficult to say: 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, there are several ways to fry it with varying results.

Until golden brown

This product is combined with meat, it is added to salads.

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

Important! To take literally the phrase "until golden brown" is not worth it: 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 when salted at the very beginning of frying. Cook the vegetable for 3 minutes, at the end keep it covered.

Deep fried

This will require a lot of oil, deep bottom dishes. Onions cut into wide rings are alternately rolled in flour, egg and bread crumbs or batter, then put in highly heated oil. Fry in small portions until golden brown, spread on a paper napkin to blot the fat.

In the microwave

Quite an unusual option, but quite suitable for frying in soups or stewing.

Onions are placed in a microwave oven, mixed with 2 tbsp. l. oil and sent to the oven for 5 minutes. After stirring, turn on the timer for another 5 minutes. Increase the frying time if necessary.

Passing

Such onions are suitable for dietary meals, dressings in soups, baby food. The vegetable is lightly fried at a temperature of + 120 ° C in a little 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 piquant taste and special aroma.

With carrots

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

With potato

The potatoes are fried in oil for 12-15 minutes, onions are 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 because of their quick cooking. The vegetable is put into the pan right away along with the mushrooms. Fry over medium temperature, stir occasionally, add salt at the end.

With meat

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

Tips

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

1. To get rid of tears when cutting onions, a chopping board is lightly moistened 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 greaves will complement the dish.

Conclusion

There are several options for deliciously frying onions: they are kept until golden brown or simmered under the lid until soft, deep-fried or even in the microwave. The vegetable is sautéed with carrots, beets, tomatoes and peppers, then added to the soup, mixed with potatoes, mushrooms, meat or fish. Refined oil with a high smoke point is used for frying.