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| 1/2 medium |
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onion |
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flour for dusting |
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vegetable oil for deep frying |
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Slice the onion as thinly as possible. (A large shallot can be substituted for the onion.) Fill a large, non-stick sauté pan with oil to a depth of 6 mm (1/2") deep and place the pan over medium heat. The oil should be at about 160 °C (325 °F). |
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| Separate the onion slices into individual layers and dust with a small amount of flour. Shake off any excess. |
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Fry the onions briefly, in small, batches, until they start to color. |
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| Drain well on absorbent paper and set aside. The onions can be made a few minutes in advance and kept warm in a 75 °C (170 °F, thermostat 2-3) oven. Leave the oven door slightly ajar so that moisture doesn’t accumulate. Moisture causes the fried onions to lose their crispness. |
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