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Alright, let me tell ya ’bout them onion french fries, or whatever them fancy folks call ’em. I ain’t no chef, mind you, just a plain ol’ cook, but I know what tastes good.
First off, you gotta get yourself some onions. Not them fancy red ones, just plain ol’ yellow onions, the kind you get at the store for cheap. You know, the ones that make you cry when you cut ’em? Yeah, those are the ones. You gonna need a whole bunch of ’em, cause these things shrink down when you fry ’em.
Now, the slicin’. This is important. You don’t want no thick chunks, no sir. You want ’em thin, real thin, like paper almost. I use a sharp knife, but if you got one of them fancy slicer things, that’ll work too. Just make sure they’re all about the same thickness, so they cook even.
Next up, the fryin’. This is where the magic happens. You gotta get yourself a big ol’ pot, and fill it up with oil. Don’t skimp on the oil, now. You want enough so them onions can swim around in there. And make sure the oil is hot, real hot. How hot? Well, I just throw a little piece of onion in there, and if it sizzles, it’s ready. I ain’t got no fancy thermometer, just my eyes and ears, ya know?
Once the oil is hot, you carefully drop them onion slices in there. Don’t overcrowd the pot, now. Do it in batches, so they don’t stick together. And keep an eye on ’em, cause they cook fast. You want ’em golden brown and crispy, not burnt. It usually takes about 5 to 10 minutes, but it depends on how hot your oil is and how thin you sliced them onions.
- Get yellow onions, slice them thin.
- Heat up a big pot of oil.
- Fry the onions in batches until golden brown and crispy.
When they’re done, take ’em out with a slotted spoon and put ’em on a plate with some paper towels to drain the extra oil. And don’t forget to sprinkle a little salt on ’em while they’re still hot. Salt makes everything taste better, you know?
Now, what to do with these crispy fried onions? Well, you can eat ’em just like that, as a snack. They’re real good with a cold beer, I tell ya. Or you can put ’em on top of your burgers, or your steaks, or your hot dogs. Heck, you can put ’em on anything you want! They add a nice crunch and a little bit of oniony flavor. My grandkids, they love ’em on their mashed potatoes. Goes to show ya, even them picky eaters can’t resist a good crispy onion.
Some folks, they call these things “birista,” whatever that means. Sounds fancy, but it’s just fried onions, plain and simple. And don’t let nobody tell you different. You don’t need no fancy recipe or no fancy ingredients. Just onions, oil, and salt. That’s all you need. And a little bit of patience, of course. Fryin’ onions ain’t rocket science, but you gotta pay attention, or you’ll end up with a burnt mess.
I’ve been makin’ these fried onion strings for years, and they always disappear fast. My family, my friends, they all love ’em. And I bet you will too. So go ahead and give it a try. You might just surprise yourself. And who knows, maybe you’ll even come up with your own fancy name for ’em. But to me, they’ll always be just plain ol’ fried onions, the best darn snack in the world.
Golden fried onion crisps, that’s another good name for ’em. Makes ’em sound all fancy-like. But don’t let the name fool ya, they’re still just fried onions. And they’re still mighty tasty. So there you have it, my secret recipe for fried onions. It ain’t much of a secret, I guess, but it’s good eatin’. And that’s all that matters, right?
And one more thing, don’t you go throwin’ away that oil after you’re done fryin’. You can strain it and use it again. Waste not, want not, that’s what my mama always said. And she was a wise woman, my mama.
Tags: [onion french fries, crispy fried onions, fried onion strings, golden fried onion crisps, birista, how to fry onions, homemade onion rings, easy onion recipe, best fried onions, onion snack]