fried onions

How to cook brussels sprouts in a pan on the stove with crumbled bacon and crispy fried onions using this simple recipe.  A delicious side dish with browned caramelized brussels sprouts that taste similar to being roasted.

Pan Fried Brussels Sprouts with Bacon

bacon (diced)

brussels sprouts (halved)

water

salt

tsp black pepper

onions

Cook the bacon in a skillet over medium heat until browned and crispy. Scoop out the bacon onto a plate lined with paper towel to drain.

Drain most of the bacon grease, leaving about 3-4 tablespoons in the skillet.

Add the brussels sprouts halves, water, salt and pepper to the skillet. Cover skillet with lid and let them cook for about 6-8 minutes. Check every few minutes and stir, ensuring that the brussels sprouts do not stick to the bottom of the skillet.

Remove the lid, lower heat and continue to cook until the brussels sprouts are tender and nicely browned. This should take another 5 minutes or so and all the water should be evaporated.

Remove from the heat and place the brussels sprouts in a serving bowl. Toss with the cooked bacon and crisp fried onions.

Take your holiday classics to a whole new level by making Copycat French's Fried Onions From Scratch and never buy store bought fried onions again!

Copycat French's Fried Onions From Scratch

Homemade (or store bought) Buttermilk (http://www.servedfromscratch.com/5-minute-homemade-buttermilk/)

onions,

All purpose flour

Kosher salt

tsp Fresh ground pepper

Vegetable oil

Soak onions in buttermilk for at least 10 minutes.&nbsp;

In a shallow dish add flour, salt, and pepper and mix well.&nbsp;

In a large pan heat vegetable oil to 375 degrees.&nbsp; To test to see if your oil is ready for frying, dip the handle of a wooden spoon in the oil and if it bubbles around the handle then it's ready.

Dredge buttermilk soaked onions in flour until well coated and add to oil, frying in batches until golden brown then remove form oil with a slotted spoon and drain on a paper towel lined plate.&nbsp; Continue with all of the onions with additional paper towel lined plates after a double layer of onions are on one.&nbsp;&nbsp;

Use immediately or store in an airtight container in a dry cool place for up to a few days.

This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain — not marinated — artichokes, which will be too sharp and acidic here. You’re looking for a mellow richness in this comforting casserole.

Baked Artichoke Pasta With Creamy Goat Cheese

Salt,

fusilli, farfalle or other short pasta

extra-virgin olive oil,

garlic cloves, thinly sliced

red-pepper flakes,

cream cheese (1 cup), cubed

goat cheese, cubed

artichoke hearts (not

mozzarella cheese (1 1/2 cups)

parsley

dill

black pepper

Parmesan cheese

Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.

Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.

Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.

Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

Fried onions are used for making biryani and curries.

Fried onions recipe for hyderabadi biryani | Beresta

onion (large)

Corn flour

Wash and peel the skin of onions.

Cut onions into thin slices and ensure they are almost of same thickness.

Sprinkle corn flour on the slices and toss them.

Heat oil in a deep pan till hot.

Reduce the flame to medium. Add few onion slices at one time and deep fry until crisp.

Transfer them to an absorbent paper. Cool them completely and store in a airtight jar.

Onions straws are thin slices of  sweet onion lightly breaded and deep fried until golden and crispy.  Enjoy by them themselves or serve with Chipotle Pepper Aioli as the perfect party appetizer.

Onion Straws with Chipotle Pepper Aioli.

garlic

mayonnaise

lemon juice

chipotle pepper in adobo sauce minced

buttermilk

flour

garlic powder

cayenne

paprika

canola oil

In small bowl mix garlic, mayonnaise, lemon juice and chipotle pepper. Cover and refrigerate.

In wide based bowl combine onions and buttermilk. Allow to sit for one hour; stirring occasionally.

On shallow plate combine flour, garlic powder, salt, black pepper, cayenne and paprika. Mix well with a fork.

Heat oil in heavy stock pot or Dutch oven to 375 degrees.

Using tongs remove onions from buttermilk and dredge through the flour mixture. Gently shake excess flour from the onions. Working in batches add onions to oil. Using the tongs break them up a bit so they don&#8217;t clump. Stay close they should be done in 1-2 minutes. Drain on paper towels.

These would be a great side for burgers I'm making tonight! I love how crispy they look!

Yum! I love onions, and will definitely be making these onion straws soon.

It is worth trying this recipe and making stewed pears! They are so crispy, yummy, and delicious! I will be making it again. :)

These look just like onion straws you'd order at a restaurant.. and I mean that as a compliment! Loving the sound of that chipotle pepper aioli too, yum!

Just the thought of the chipotle aioli with these onion straws is making me hungry!! Yum! I love how simple this recipe is but I can see why it holds a special place for you as its such a delicious snack idea!

These are all kinds of amazing, especially when paired with that chipotle aioli - flavor explosion!

This is my first time making this appetizer, And it turns out so great! Making this again for sure!

Onion Straws are a favorite around here! I can't wait to try these out!

We made these and they were SO GOOD! I can't wait to make them again and again!

Love these Onions straws! Can't wait to try them!

These are perfect on a burger! The aioli has the perfect amount of heat.

This is such a delicious appetizer! My kids loved it.

Easy Onion Strings are a crispy and delicious addition to burgers and sandwiches or serve them up as an irresistible side dish or appetizer!

Easy Onion Strings

sweet onion

all purpose flour

Blackened Seasoning

vegetable oil

Peel onion, cut in half thinly sliced. Place...

Peel onion, cut in half thinly sliced. Place in a bowl and cover with buttermilk. 

Mix flour and seasonings together in a zip...

Mix flour and seasonings together in a zip top bag. 

Add a few onion slices to flour mixture...

Add a few onion slices to flour mixture and shake to coat. Shake off excess flour and place in a single layer on a baking sheet. 

Heat oil in a cast iron skillet to...

Heat oil in a cast iron skillet to 350°. Add onions a few at a time until crispy. Remove to a wire rack to drain. 

The sweet shrimp offset the smoky beef and I ended up with a zesty surf and turf.

Surf & Turf Tacos with Chimichurri “Aioli” & Crispy Onions

shrimp,

Kosher salt, (as needed)

black pepper, (as needed)

olive oil

unsalted butter

garlic, (minced)

flank steak

red wine vinegar

shallot

lime juice

fresno pepper

cilantro

oregano

½ medium yellow onion, (thinly sliced)

all-purpose flour

flour tortillas

¼ cup thinly sliced radishes, (for garnish)

Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt.

Add the garlic and stir for 10 seconds. Add the shrimp and sauté on until cooked through and lightly browned on both sides, about 4 minutes. Remove from heat and set aside.

For the garlic shrimp:

Season the beef with olive oil, salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Sear the beef about 4 minutes each side for medium-rare.

Remove from the pan and let sit for 10 minutes before slicing.

For the steak:

In a medium bowl whisk together the mayonnaise, olive oil, red wine vinegar, shallot and lime juice until all ingredients are completely incorporated.

Add the cilantro, parsley and oregano and whisk to combine. Cover and refrigerate until ready to use.

For the chimichurri “aioli”:

In a medium bowl, add the buttermilk and the onions. Add the flour to another shallow bowl and season with salt and pepper. In a large saucepan, heat 2 inches of oil to 350°F (180ºC).

Add the onions to the flour and toss to coat. Shake the excess flour from the onions then add to the oil. Fry until golden brown, about 3 minutes. Remove to a paper-towel lined plate to drain.

For the crispy onions:

Chop the steak and shrimp into bite-sized pieces. Heat a medium sauté pan over medium heat. Add the tortillas one at a time to warm and lightly crisp them on both sides, about 30 seconds each side. Repeat with the remaining tortillas.

Top the tortillas with the steak and shrimp, radish, crispy onions and chimichurri aioli. Serve immediately.

For serving:

In this classic Middle Eastern Mujaddara recipe, humble lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish!

Mujaddara Recipe: Spiced Lentils, Rice and Fried Onions

brown lentils

olive oil (divided)

cumin seeds

basmati rice

allspice

Cinnamon

sugar

Coriander

turmeric

¼ teaspoon Ground Black Pepper

Place the lentils in a medium saucepan along with enough water to cover by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside.

Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (375 degrees). Peel and slice the onions into thin rings. Place the onions in a large bowl and break the rings up with your hands (you should have about six cups). Toss the onions with the flour to evenly coat.

In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and turmeric. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.

While the mejadra is cooking, work in batches to fry the onions.  Carefully lower one quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Strain from the oil with a metal utensil and place on a paper towel-lined sheet to drain. Allow the oil to return to deep fry temperature and repeat with remaining onions until all have been fried.

Once the mejadra has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel and place securely over the mouth of the pot. Allow to steam in the pot for 15 to 20 minutes, until rice and lentils are cooked through.

Stir half of the fried onions into the mejadra mixture. Transfer to a serving plate and top with remaining fried onions. Serve warm or at room temperature.

Your new favorite irresistible fried onion snack. 

Amish Onion Fritters

cornmeal

baking powder

milk

white onions, chopped (about 1 medium onion)

salt and black pepper,

In a medium bowl, whisk together the flour, sugar, cornmeal, baking powder, and milk. Add onions and salt and pepper and stir to combine.

Meanwhile, heat about 1/2-inch of oil in a skillet over medium-high heat.

Once oil reaches 175°F, drop batter by the tablespoon into the hot oil, spreading the fritter out slightly. Brown on both sides until crisp.

Remove to a a paper towel to drain. Serve hot and enjoy!

Football season is here! Get tailgate ready with this fan favorite &ndash; Buffalo Blue Cheese Veggie Burger with Crispy Fried Onions!&nbsp;

Buffalo Blue Cheese Veggie Burger with Crispy Fried Onions

For Fried Onions:

½ cups unbleached all-purpose flour, divided

buttermilk or club soda

egg, lightly beaten

kosher salt, divided

cayenne pepper

yellow onion,, thinly sliced

Canola oil,

Kosher salt,, for topping

For Buffalo Blue Cheese Veggie Burgers:

MorningStar® Farms Meat Lovers Burgers,, 4ct Value Pack

onion burger buns,, grilled,

½ cup buffalo hot sauce

blue cheese crumbles

onions,,

To prepare crispy fried onions: In a bowl,...

To prepare crispy fried onions: In a bowl, whisk together 1 cup flour, buttermilk, egg, baking powder and ½ teaspoon salt to form batter. In a separate bowl, whisk together remaining ½ cup flour, ½ teaspoon salt, black pepper, garlic powder, paprika and cayenne powder.

Separate onion slices into rings. Dip rings into...

Separate onion slices into rings. Dip rings into seasoned flour. Shaking off excess flour, dip onion rings into the prepared batter.

In a deep fryer or large heavy bottomed...

In a deep fryer or large heavy bottomed pot, heat 2-3 inches of oil to 375 degrees. Working in batches, fry onions for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels and immediately sprinkle with additional salt.

Serve immediately or keep warm in a preheated...

Serve immediately or keep warm in a preheated 250-degree oven until ready to serve.

For Buffalo Blue Cheese Veggie Burgers: Preheat an...

For Buffalo Blue Cheese Veggie Burgers: Preheat an outdoor grill to medium-high heat and oil grill grates. Grill frozen MorningStar® Farms Meat Lovers Burgers for 2-3 minutes per side or until burgers reach an internal temperature of 165 degrees F.

Place grilled burger patties on buns. Top burger...

Place grilled burger patties on buns. Top burger patties with 1-2 tablespoons buffalo hot sauce, 1-2 tablespoons blue cheese crumbles and 3-4 fried onion rings. Serve immediately with additional crispy fried onion rings on the side.

This classic green bean casserole uses mushroom soup, green beans, and french fried onions to make a classic, holiday side dish everyone loves!

Top 11 fried onions recipes from across the web

The most viewed fried onions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pan Fried Brussels Sprouts with Bac...

Copycat French's Fried Onions From ...

Baked Artichoke Pasta With Creamy G...

Fried onions recipe for hyderabadi ...

Onion Straws with Chipotle Pepper A...

Easy Onion Strings

Surf & Turf Tacos with Chimichurri ...

Mujaddara Recipe: Spiced Lentils, R...

Amish Onion Fritters

Buffalo Blue Cheese Veggie Burger w...

Green Bean Casserole

Top 11 fried onions recipes from across the web

The most viewed fried onions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan Fried Brussels Sprouts with Bac...

Copycat French's Fried Onions From ...

Baked Artichoke Pasta With Creamy G...

Fried onions recipe for hyderabadi ...

Onion Straws with Chipotle Pepper A...

Easy Onion Strings

Surf & Turf Tacos with Chimichurri ...

Mujaddara Recipe: Spiced Lentils, R...

Amish Onion Fritters

Buffalo Blue Cheese Veggie Burger w...

Green Bean Casserole

The most viewed fried onions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine