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Fried Onions

Fried onions are sliced onions cooked in a pan with leaf drippings and water until browned and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fried Onions

Ingredients

Directions

Prepare

  1. Peel and slice the onions.

Fry the onions

  1. In a frying pan, combine the onions, leaf drippings, and a little water.

  2. Fry the onions until tender, turning often until they are uniformly brown.

  3. Season with coarse sea salt to taste.

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

What each ingredient does

Onions
Provide the main body and sweetness as they soften and caramelize in the fat.
Leaf drippings
Supply fat that carries heat evenly and helps the onions brown.

The step that matters

Turning often until uniformly brown. Onions can scorch on the pan surface before the inside softens. Frequent turning and a little water help the pieces cook evenly, while browning develops flavor through the Maillard reaction and caramelization of sugars.

“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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