Make crispy fried onions that last a long time and still taste good

Fried onions, with their golden color, rich aroma, and irresistible crunchiness, have long been an indispensable part of Vietnamese cuisine . Just a little fried onions can make familiar dishes such as fish noodle soup, rice noodles, or white rice porridge suddenly become much more attractive and flavorful.

Not only does it enhance the flavor, fried onions also bring a delicious feeling, helping the dish to have a characteristic aroma. During Tet, when family meals and traditional dishes are carefully prepared, fried onions are the "secret spice" that makes each dish more attractive.

Making fried shallots at home not only ensures hygiene but also brings a much richer flavor than the ready-made kind. To prepare for a complete Tet party, let's discover how to make crispy fried shallots at home with the simple steps below from Ms. Nguyen Vy (HCMC).

Recipe for making crispy fried onions at home

Ingredient:

- 500g shallots.

- Salt water.

- Cooking oil

Preparation and processing:

1. Prepare the onions:

- Buy spring onions, peel off the outer skin. To avoid eye irritation, you can try the following tips:

+ Soak onions in water for about 15 minutes before peeling.

+ Wear glasses or peel onions under running water.

+ Chill the onions in the refrigerator for about 30 minutes before processing.

- After peeling, wash the onions with diluted salt water to remove dirt and reduce the pungency.

- Let the onions drain naturally or use a paper towel to pat dry.

2. Slice onions:

- Use a peeler (double-edged type) to peel the onion into thin, even slices.

- Note to peel the onion lengthwise to make it look better when fried.

3. Drying onions:

- Spread the grated onions evenly on a tray or plate, dry in the sun. This step helps the onions dry out, when fried they will be crispy and not splatter with oil.

4. Flight:

- Add cooking oil to the pan, enough oil to cover the onions so they cook evenly.

- Heat oil over medium low heat until hot (do not let oil get too hot to avoid burning onions).

- Divide the onions into small batches and add them slowly to the pan. Do not add too many onions at once or the oil may overflow.

- Stir gently to cook the onions evenly.

5. Adjust color and remove onions:

- When the onions turn light yellow, quickly take them out (because the onions will continue to cook as they cool). If the onions are left in the pan for too long, they will burn and taste bitter when they cool.

- Use a stainless steel basket or oil-absorbing paper to drain the onions completely.

6. Preserving fried onions:

- Wait for the onions to cool completely, put them in a sealed bag or jar, and store in a cool, dry place.

- If you want to preserve it for a long time, you can keep it in the refrigerator.

Photo: Nguyen Vy

Source: https://dantri.com.vn/tet-2025/lam-hanh-phi-gion-rum-de-lau-van-ngon-20250114122734386.htm