Frying Onions-Have Any Secrets?

Frying onions seems to remove some of the flavor. I have tried seasonings but nothing has impressed me. I have fried in black iron skillets but again not much flavor. Any suggestions for special fried onions?

rhinefire said:

Frying onions seems to remove some of the flavor. I have tried seasonings but nothing has impressed me. I have fried in black iron skillets but again not much flavor. Any suggestions for special fried onions?

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What are you trying to do with them? Fry raw onions or batter them for rings?

Frying them will remove the bitter flavor from the onion, that's why most people do it

rhinefire said:

Frying onions seems to remove some of the flavor. I have tried seasonings but nothing has impressed me. I have fried in black iron skillets but again not much flavor. Any suggestions for special fried onions?

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I use shallots. They retain more flavor when fried.

rhinefire said:

Frying onions seems to remove some of the flavor. I have tried seasonings but nothing has impressed me. I have fried in black iron skillets but again not much flavor. Any suggestions for special fried onions?

Click to expand...

Are you trying to caramelize the onions?

In general, cooking onions will start to break down some of that strong "onion" flavor and begin, instead, to create sugars. Shallots can retain the "onion" flavors a bit better, and depending on the type of onion (white, yellow, red, etc.) they may retain more of the raw onion flavors while cooking. I suppose it all depends on what the end goal for the onions really are.

Ikari said:

Are you trying to caramelize the onions?

In general, cooking onions will start to break down some of that strong "onion" flavor and begin, instead, to create sugars. Shallots can retain the "onion" flavors a bit better, and depending on the type of onion (white, yellow, red, etc.) they may retain more of the raw onion flavors while cooking. I suppose it all depends on what the end goal for the onions really are.

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If you are making a curry the onions should be fried slowly until they melt.

rhinefire said:

Frying onions seems to remove some of the flavor. I have tried seasonings but nothing has impressed me. I have fried in black iron skillets but again not much flavor. Any suggestions for special fried onions?

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I know when some restaurants make onion rings they soak the onions in ice water over night.Plus it might depend on the type of onion you are using. Some onions are more bitter than others.


You could try this method for cooking onions.
https://jessewait.wordpress.com/2012/12/30/potatoes-lyonnaise/
1. Heat 1 Tablespoon Butter in a 12-inch heavy, non-stick skillet over Medium-High heat. When foaming subsides, add Onion and 1/4 teaspoon Salt and stir to coat. Cook, stirring occasionally, until Onion begins to soften, about 3 minutes. Reduce heat to Medium and cook, covered, stirring occasionally, until Onions are light brown and soft, about 12 minutes longer.

Here is something else you can do with onions.

Belgian Onion Soup recipe | Epicurious.com

rhinefire said:

Frying onions seems to remove some of the flavor. I have tried seasonings but nothing has impressed me. I have fried in black iron skillets but again not much flavor. Any suggestions for special fried onions?

Click to expand...

Cooking onions 101:

Basic Technique: How to Cook Onions | Kitchn

I did not think to explain exactly what I was getting at so here is what I meant pan frying/grilling for a sandwich like a burger. Now that the type of onion has come up here, which type is best for frying for a burger?

rhinefire said:

I did not think to explain exactly what I was getting at so here is what I meant pan frying/grilling for a sandwich like a burger. Now that the type of onion has come up here, which type is best for frying for a burger?

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For onion flavor I like the red onions best. Less sweet

I like red onions best, too - they're stronger, and therefore healthier with more anti-oxidants.


Regarding frying onions - if you want to caramelize them nicely, add a pinch of baking soda or fructose, which will enhance the caramelization process (Maillard Reaction)

I recently bought a Foreman-style digital electric grill, and it can precisely control the temperature down to a tenth of a degree Fahrenheit. So I can dial in a temperature of 280 degF for onions, and just let the onions sit there on the grill, and they will caramelize perfectly, without me even having to stir them or anything. The electronic grill can synch with a smartphone, so that you can use a phone app, and just select onions, and it will know exactly what temperature to cook at, and for exactly how long. It signals you when it's done cooking, and lowers the temperature down to a level where it will just keep them warm for you, like a hot plate.