Fried Onions
Ingredients
Directions
Slice the onions thinly and season them.
Fry the bacon in a pan to render the fat, then remove the bacon.
Add the onions to the pan and stir until they are a nice brown color.
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
What each ingredient does
- Onions
- Browning in the rendered fat gives them color and a sweet, savory flavor.
- Bacon fat
- Fat for frying the onions, carrying flavor and helping them brown evenly.
The step that matters
Browning the onions. Onions need steady heat and occasional stirring so their sugars caramelize to brown rather than burn or steam. Thin slices brown more evenly.
“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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