MAKES 1½ 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. Remaining oil may be stored in an airtight container and refrigerated for up to 4 weeks.
2 |
pounds onions, halved and sliced crosswise into ¼-inch-thick pieces |
2 |
teaspoons salt |
1½ |
cups vegetable oil |
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.