Culinary Explorer
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Fried Onions
Created by Chef Juliette
Oignons frits prove that frying is temperature before timing: thin onion rings, lightly floured and cooked in very hot oil until crisp outside, yielding within, then drained and salted at once.
Oignons frits (fried onion rings) teach the first law of frying: the oil must set the flour coat before the onion releases its water. Get that heat right and the rings come out crisp at the edges, tender at the center, and almost weightless; let the oil cool and they sag under their own grease.
The classical entry gave no quantity because a brigade cut onions to match the covers and kept a fryer hot, with clean linen waiting at the pass. At home, two large onions serve four, a heavy saucepan and thermometer replace the fryer, and a wire rack with an absorbent towel replaces the draining station. This is the scaffolding, and it can change. The 5 mm roundels, separate rings, seasoning before flour, very hot oil, and final pinch of salt are the dish, and every one stays. One cook, one stove, one evening.
Have the oil at 190°C before you season the onions, then dredge only as each batch is ready. Temperature is the step that matters most: crowding steals heat, so fry loosely and let the oil recover between batches.
Ingredients
large yellow onions
Quantity
2 large (about 1 lb / 450 g)
peeled
all-purpose flour
Quantity
¾ cup (180 ml / 90 g)
fine sea salt
Quantity
1 teaspoon (5 ml / 6 g)
divided
| Ingredient | Quantity |
|---|---|
| large yellow onionspeeled | 2 large (about 1 lb / 450 g) |
| all-purpose flour | ¾ cup (180 ml / 90 g) |
| fine sea saltdivided | 1 teaspoon (5 ml / 6 g) |
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