HOW TO FRY ONIONS FOR PERSIAN COOKING
 
 
Author:
Recipe type: How to
Cuisine: Persian
Ingredients
  • 1 large yellow onion
  • Vegetable oil, enough to barely cover the bottom of a large nonstick skillet
Instructions
  1. Remove the outer skin and cut out the root with the tip of your knife. Cut the onion in half from root to tip and then cut each half lengthwise into two pieces. Slice the onion quarters into ¼- inch slices.
  2. Heat the vegetable oil over medium-high heat. Add the sliced onions and sauté until translucent. Stir frequently. Reduce the heat to medium and sauté until the slices turn a rich golden brown color. Stir occasionally to avoid burning.
  3. If you decide that you want to fry a few pounds of onions at a time for storing in the freezer like me, who has been known to fry 20 pounds in an all-day session, follow the same steps and fry them in several batches. I use two 12-inch skillets so I can fry large amounts at the same time. After you fry each batch use a heat resistant slotted spoon to transfer the fried onion slices into a colander that is placed over a plate to catch the excess oil. You may pour the oil back in the skillet and fry more onions. Cool the onions completely before storing them in the freezer bags. Add the cooled fried onions to the bags, flatten with your hand to ¾-inch thickness. The oil used for frying prevents the onions from freezing solid and you will be able to break off as much as you need after they are frozen.
Notes
On average one large onion yields about 3-4 ounces of fried onions, which is enough for most of the recipes that I will share with you. Avoid crowding the pan so that the onion slices get crispy and golden brown, instead of cooking and getting mushy.
If you decide that you want to fry a few pounds of onions at a time for storing in the freezer like me, who has been known to fry 20 pounds in an all-day session, follow the same steps and fry them in several batches. I use two 12-inch skillets so I can fry large amounts at the same time. After you fry each batch use a heat resistant slotted spoon to transfer the fried onion slices into a colander that is placed over a plate to catch the excess oil. You may pour the oil back in the skillet and fry more onions. Cool the onions completely before storing them in the freezer bags. Add the cooled fried onions to the bags, flatten with your hand to ¾-inch thickness. The oil used for frying prevents the onions from freezing solid and you will be able to break off as much as you need after they are frozen.
Recipe by Persian Mama at http://persianmama.com/how-to-fry-onions-for-persian-cooking/