Fried Onions
Ingredients
Directions
Slice the onions thinly and season them.
Fry the bacon in a pan to render its 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
- Their natural sugars caramelize as they cook, giving sweetness and brown color.
- Bacon fat
- Provides the cooking fat that conducts heat and carries smoky, savory flavor into the onions.
The step that matters
Stir the onions until evenly brown. Onions brown through caramelization, which needs steady heat and frequent stirring. Too little stirring lets them scorch in spots while others stay pale.
“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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