Persian Fried Onions (Onions Caramelized in Oil)
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.
Servings: 8 onions
Calories: 106kcal
Ingredients
- 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
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.
Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 4mg | Potassium: 161mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 0.2mg
