Persian fried onions are a flavor powerhouse, slow-cooked until caramelized and rich. My mom made big batches for stews, soups, and more, and I’ll show you how she did it.
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
You can use this recipe for 1-8 onions. Use 1 tablespoon of oil per onion for the first 3 onions. For more than 3 onions, use 1/4 cup of oil to coat the bottom of the pan.