Goreng Bawang Crisp Fried Onions Recipes

Steps:

• Peel and slice the shallots as thinly as possible, using a mandoline or a very sharp knife.
• Spread the sliced shallots out in a thin layer on a large sheet tray, overlapping as little as possible(so they won't clump when fried).
• Pour peanut oil into a small heavy saucepan to a depth of 1". Heat over medium hight heat until a deep fry thermometer registers 325*F. Working in 5-6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1 1/2 minutes. To get them perfectly golden, remove them from the oil a few seconds before they actually appear done. Remove shallots from oil with a slotted spoon and drain on paper towel lined plate(they'll darken slightly as they sit). Let cool.
• To store, refrigerate in an airtight container for up to 1 week.
• Makes about 2 cups.

Steps:

• Heat the oil in a wok. Add the onions in 2 batches and stir-fry for 6-8 minutes, until golden. Removed with a slotted spoon and drain on paper towels.
• Transfer the cold, crisp onions to an airtight container. Store in a cool place for up to 4 weeks.