• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Danish Crisp Onions

  • Recipe Submitted by on

Category: Vegetables, Vegetarian

 Ingredients List

  • 4 lg White Fleshed Onions
  • 1/2 c All-Purpose Flour,Unsifted
  • 1 1/2 Inches Salad Oil

 Directions

Peel and slice thinly the onions. Separate slices into rings and place in a
large bag with the flour. Close bag and shake to coat rings. In a deep 3
quart saucepan on high heat, bring salad oil to 300 degees. Add about 1/3
of the onions to the oil; cook about 10 minutesor until onions are golden
brown. The temperature of the oil will come back up to 275 degrees as the
onions start to brown; regulate heat to maintain this temperature. Stire
onions frequently. With a slotted spoon, lift onions from oil and drain on
absorbent material; lift out particles that brown faster than others to
prevent them from scorching.

Cook remaining onions in the oil, following this same procedure. Serve
onions warm or cold. When completely cold, package airtight for later use.
Store in refrigerator up to three days or 1 month in freezer. Serve right
from refrigerator or freezer. Or to reheat, spread in a single layer in a
shallow pan and place into a 350 degree oven for 2 or 3 minutes. Makes
about 1/2 pound; allow about 1/4 cup per serving.

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