Fried Onions

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Blanch the onions for five minutes (i.e., let them boil on for five minutes after the blanching water has boiled up).
  2. Lift the blanched onions out and let them cool.
  3. Slice the cooled onions across finely into rings.
  4. Toss these rings lightly in a clean cloth with a little flour.
  5. Place the floured rings (not too many at a time) in the frying basket.
  6. Plunge the frying basket into very hot fat for five or six minutes, until of a bright golden colour.
  7. Drain the fried onion rings.
  8. Sprinkle with salt.
  9. Serve crisp and dry.
Original Text · last edited 4 days ago
— fried.—Blanch the onions for five minutes (i.e., let them boil on for five minutes after the blanching water has boiled up), then lift them out, and let them cool; after which slice them across finely into rings, toss these rings lightly in a clean cloth with a little flour, then place them (not too many at a time) in the frying basket, plunge them into very hot fat, for five or six minutes, till of a bright golden colour, drain, sprinkle with salt, and serve crisp and dry.
Notes
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