Crispy Onions

Makes about 1/2 cup, enough for 2 Schlow Burgers


You might think onions would need to be coated in flour before frying to make them crispy, but that's not necessarily true. Here's a little method (patent pending) that gives you not only crunchy onions, but onions that will stay that way for quite a while, even overnight, if stored in an airtight container lined with paper towels. It works great with shallots, too.

1 large yellow onion, sliced into very thin rings, 1/3- to 1/8-inch thick
2 cups canola oil

Place onion rings and oil in a small sauce pot. (Don't worry if the rings break apart; it won't ruin the final product.)

Bring to a boil over high heat, and then reduce heat to a very low simmer. The heat releases the onion's natural sugars, and in essence, causes them to melt.

Turn the onions with a fork every thirty seconds or so, and cook until they turn golden brown, 12 to 15 minutes. Adjust the heat if needed to maintain a low simmer.

Remove the onions from the oil and arrange in a single layer on paper towels. (At this point the onions won't yet be crispy, but I promise you that after a few minutes, as the caramelized sugars cool and harden, the onions will become deliciously crisp.)


Buy the Book!


It's About Time
Great Recipes For Everyday Life

by Michael Schlow
Foreword by Mario Batali
Random House
$35.00; Hardcover, 248 pages
ISBN: 1-58642-087-9
Recipe reprinted by permission.


It's About Time



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