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Pbied Onions

Onion rings seasoned with coarse sea salt, floured, and fried in hot lard until coloured.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Onion and flour are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pbied Onions

Ingredients

Directions

Prepare

  1. Peel the onions and cut off the roots and stems.

  2. Slice them crosswise and detach the rings with your fingers.

Coat

  1. Season with coarse sea salt and mix with flour.

  2. Place in a colander and shake off excess flour.

Fry and serve

  1. Fry in hot lard until nicely coloured.

  2. Drain on a napkin 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 + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Onions
Form the main body; their sugars brown during frying, adding sweetness and colour.
Flour
Forms a thin dry coating that browns and crisps in the hot fat.
Lard
Conducts heat evenly to cook and brown the onion rings quickly.

The step that matters

Fry in hot lard until nicely coloured. The fat must be hot enough to crisp the flour coating quickly; if it is too cool, the rings soak up grease and turn soggy, and if too hot, the outside burns before the onion softens inside.

“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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