Chapter XVIII · Vegetables and Farinaceous Products · No. 2182
2182—Fried Onions
Cut them into roundels one-fifth in. thick; separate the rings; season them with salt and pepper; dredge them and fry them in very hot oil.
Drain on a piece of linen and salt slightly.
Onions prepared in this way are used particularly as an accompaniment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2182, p. 654. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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