Cooking For Engineers

stevewolf31 · Joined: 16 Oct 2007 Posts: 4

Anyone tried making fried onions like you need for green bean casserole?
Anyone successful?

SirShazar · Joined: 30 Jul 2007 Posts: 89

I've never tried it, but I have an idea of what It'd take. First of all, you'll need a mandolin to cut them really thin, or better yet a turning slicer. To prevent them from being floppy you'll need to arrange them in a single layer on a baking sheet in a warm oven for about an hour so they lose most of their moisture. Then, fry them in small batches in very hot oil (375) and let them dry on a cooling rack.

It's probably not worth the effort.

stevewolf31 · Joined: 16 Oct 2007 Posts: 4

While I don't recall seeing anything I recognize as an onion in those crispy onion flavored whatevers, I'm wondering if anyone has tried dipping thin sliced onion in batter and cooking the you know what out of them--can't be any worse in the sense they will definitely be onion flavored and actually have an observable onion in them--problem will be deep frying each one individually as group frying they might get too stuck together. May not be as crunchy unless you wait until the last minute to add them --

SirShazar · Joined: 30 Jul 2007 Posts: 89

The ones you get in a can are genuinely onions, and they're not battered or anything (I know this because they showed their factory on Unwrapped). I think their secret is that they suck all the fat and moisture from them after they fry them at a really high temperature.

They did have a battered onion curls at at Ruby Tuesdays which were pretty good.