See Also: Fried Onions(recipes)
Stir-fried beef with onions and mint and hot bean thread noodles(recipes)
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Deep-fried Brie with stir-fried broccoli(recipes)
Onions(medicine)
Pork with Three Onions(recipes)
Summer Squash With Onions(recipes)
Sirloin with Sweet Caramelized Onions(recipes)
Roasted Potatoes and Pearl Onions(recipes)
London Broil With Lime Onions(recipes)

Fried Onions (recipes)






Ingredients:



1medium onion

1/4cup all-purpose flour

Peanut oil for frying









Preparation:





1.Trim ends from onion. Remove and discard peel. Slice onion into very thin rings; separate rings.2.Place rings in resealable food storage bag with flour. Seal bag and shake to coat onion evenly with flour. Remove onion rings from bag; shake off excess flour.3.Heat 1 to 2 inches oil in Dutch oven or wok until oil registers 300°F to 325°F on deep-fry thermometer. Divide onions into 5 or 6 batches. Lower 1 batch into oil with slotted spoon. (Onion rings should be in single layer and overlap as little as possible).4.Cook onion rings 6 to 8 minutes or until golden, turning once. Remove with slotted spoon to paper towels. Repeat with remaining onion rings, reheating oil between batches.5.Let onion rings cool completely; store in airtight container at room temperature up to 1 day. (If onions soften overnight, arrange in single layer on baking sheets. Bake in preheated 375°F oven 5 to 10 minutes or until crisp, watching carefully to prevent burning.)









Ginger-Mint Stir-Fry Chicken