Crispy Onions

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’ water before frying by tossing them with salt, microwaving them for 5 minutes, and drying them thoroughly. Prepared this way, the onions cook in a single batch in about 25 minutes.


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2 pounds onions, halved and sliced crosswise into 1/4-inch-thick pieces
2 teaspoons salt
1 ½ cups vegetable oil

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Makes 1 1/2 cups

It is crucial to thoroughly dry the microwaved onions after rinsing. The best way to accomplish this is to use a salad spinner. Reserve 3 tablespoons of oil when draining the onions to use in Rice and Lentils with Crispy Onions (see related content). Remaining oil may be stored in an airtight container and refrigerated up to 4 weeks.

1. Toss onions and salt together in large bowl. Microwave for 5 minutes. Rinse thoroughly, transfer to paper towel–lined baking sheet, and dry well.

2. Heat onions and oil in Dutch oven over high heat, stirring frequently, until onions are golden brown, 25 to 30 minutes. Drain onions in colander set in large bowl. Transfer onions to paper towel–lined baking sheet to drain. Serve.