Fried Onions and Onion Oil
Essential Burmese Salad Topping
Why This Recipe Works
Crispy fried onions are the soul of many Burmese dishes. The leftover oil becomes a fragrant dressing ingredient that shouldn't be wasted.
Instructions
Set up a heatproof bowl with a strainer on top and line a plate with paper towels. Heat the oil in a wok or saucepan over medium heat.
Test the heat by adding one onion slice; if it bubbles immediately, the oil is ready. Add all the onion slices and stir frequently.
Lower the heat to low after a couple of minutes and continue frying for about 20 minutes. Stir often to ensure even browning; the onions take time to color, but once they start, they darken very quickly.
When the onions are deep golden and the bubbling has slowed significantly, pour the contents through your strainer. Shake off excess oil and spread the onions on paper towels to crisp up, seasoning immediately with salt.
Frequently Asked Questions
Can I freeze this recipe?
Store fried onions in an airtight container at room temperature for up to 3 days. Onion oil can be refrigerated for up to 1 week.
