Fried Onions (Birista)

• onion, thinly sliced4 piece
• oilenough for shallow frying1 cup
• salt (optional)lightly salt after draining¼ tsp
• flour (optional)optional dusting for extra crunch1 tbsp
• black pepper (optional)finish after draining¼ tsp

Method

1. 1

   Slice onions thin and even.

   Even slicing = even browning.

2. 2

   Heat oil to medium-hot, add onions in batches.

   Crowding the pan steams instead of fries.

3. 3

   Fry until deep golden, then drain on paper towel.

   They keep darkening after removal — pull a shade early.

4. 4

   Spread the drained onions in a single layer to crisp up as they cool.

   They go from chewy to shatter-crisp in minutes.

5. 5

   Once fully cool, store in an airtight jar at room temperature for up to 3 days.

   Re-crisp briefly in a dry pan if needed.

Per serving

245

kcal

2g

protein

12g

carbs

21g

fat