Crispy Onions
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Appears in Cook's Illustrated September/October 2014
Crispy onions are also great sprinkled on salads and sandwiches and as a garnish for soups. And be sure to save the onion-flavored oil, which can give salad dressings, sautéed vegetables, eggs, and pasta sauces a savory boost.
WHY THIS RECIPE WORKS
To make a garnish of crispy onions, we pare down the typically fussy process of batch-frying onions in several cups of oil. Instead we fry a single batch of onions in just 1 1/2 cups of oil. The trick: removing a good bit of the onions’ wat...
