Caramelised crispy onions
Vegetables / Autumn / Sam & Sam Clark / Serves: 4

2 large onions


Here the onions are shown with Saffron Rice and Greek Yoghurt (recipes also on this site)



We slice our peeled and halved onions in a machine with a slicing attachement with a thin blade as the ensures the onions are not only thickly sliced but evenly as well. This also ensures even cooking (as long as you stir the onions regularly).
To caramelise 2 large onions for four, heat 300ml sunflower oil in a large saucepan or frying pan. Unless you have a very large pan it will be necessary to fry the onion in two batches. When hot, add half the sliced onions and cook over a mediumheat, stirring occasionally. It is imprtant tht the onions fry in a lot of oil other wise they will not go crispy. When the onions turn golden to mahogany in colour, rmove with a slotted spoon and spread out either on a rack or an kitchen paper. Repeat with the remaining onions. When finished, strain the oil and keep it for another recipe, bearing in mind it will taste of onions.