Persian fried onions are the secret flavor weapon in every Persian kitchen. These onions are cooked down in oil until deeply caramelized and soft, which gives them an unbelievably rich, bold depth of flavor. My mom always prepped these in huge batches so she could use them in stews, soups, and all the delicious recipes she made in our home. I’ll show you how she does that, too.
Whether you’re preparing some onions for your favorite khoresh (khoresh e beh is a favorite) or prepping ahead a large batch of fried onions to use later, this recipe will tell you how much oil to use, what heat to cook them on, and how to keep them from burning.
🌟 My Top Tips for the Best Fried Onions
Fried onions are like classic caramelized onions but even MORE flavorful with a bold, sweet, nutty flavor. Master this cooking technique, and it will change your dishes forever.
🧾 Ingredients in This Recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Prepare the onions by removing the tops, bottoms, and skins. I save the tops and bottoms to use when making Persian Tea Eggs. Cut the onion in half lengthwise, then slice into half moons. You can leave them in half-moons or continue to complete a dice. I prefer them in half-moons when serving as a garnish, and diced for the bases of recipes. Heat the oil in the bottom of the pan over medium high heat. Cook until translucent, then lower the heat to medium and cook beyond when they start to brown. You want bits of caramelization and even some crispiness on the edges. To freeze, place all the onions in a ziplock bag and flatten. Use the back of a knife to mark segments, so you can use the onions in equal amounts later.
Persian Fried Onions (Onions Caramelized in Oil)
Print Recipe SaveIngredients
- 8 yellow onions see notes
- ¼ cup oil neutral oil like canola or vegetable
Instructions
- Prepare the onions by removing the tops, bottoms, and skins. I save the tops and bottoms to use when making Persian Tea Eggs.
- Cut the onion in half lengthwise, then slice into half moons.
- You can leave them in half-moons or continue to complete a dice. I prefer them in half-moons when serving as a garnish, and diced for the bases of recipes.
- Heat the oil in the bottom of the pan over medium high heat.
- Cook until translucent, then lower the heat to medium and cook beyond when they start to brown. You want bits of caramelization and even some crispiness on the edges.
- To freeze, place all the onions in a ziplock bag and flatten. Use the back of a knife to mark segments, so you can use the onions in equal amounts later.
Notes
Nutrition
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