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Fried Onions

Fried onions are onions sautéed in butter or drippings until tender, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Onions

Ingredients

Directions

Prepare

  1. Remove the skins from the onions and slice them.

  2. Heat a skillet until very hot.

  3. Melt the butter or drippings in the skillet.

Cook and serve

  1. Add the sliced onions and fry until tender, being careful not to burn them.

  2. Season with salt and pepper and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onions
Main ingredient that softens and sweetens as it fries in the fat.
Butter or drippings
Fat that conducts heat into the onions and adds rich flavour as it browns.

The step that matters

Fry until tender without burning. Onions cook through slowly over moderate heat as their sugars soften, while very high heat scorches the sugars before the centre is tender and leaves bitter, burnt flavour.

Swap the onion

How well each one fits the dish's main ingredients (butter, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits about as well
  4. Onionthe original

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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