Thomas Sixt Food Blog > Country Kitchen Recipes > Bavarian Cuisine > Making Fried Onions yourself

Making Fried Onions yourself

Röstzwiebeln

 

We know the crispy, Fried Onions as a classic addition to fried liver. The delicious decoration gives the mashed potatoes a super taste kick. We chefs like to serve them with burgers and other meat dishes. On vegetarian dishes the crispy fellows conjure up a hearty finish.

What do you want to serve the crispy onions for? I would be happy if you leave us a comment at the bottom of the page. I will be very happy to answer your cooking questions. Maybe you also find it exciting to discover new ideas and let all chefs participate here 🙂

Let us now ask ourselves how the onions succeed perfectly in the preparation process. I have put together a lot of photos and instructions for you to answer this question. For now, I wish you a lot of fun while reading and good luck later on!

Rezept Bild Zwiebelrostbraten von Thomas Sixt
Also delicious is roastbeef with onions and spaetzle. This classic is often served with fried onions. © Thomas Sixt Food Photographer

1. Ingredients and impressions

There was a landlord in our village, in my Bavarian homeland. Ingrid, the innkeeper’s wife, cooked the meals in the kitchen. Ingrid was a wonderful cook. The food was simple, traditional and always well seasoned. There was no fuss on the plate – it was simply excellent home cooking.

I still remember her Viennese schnitzel and the stuffed breast of veal from her kitchen. The crowning glory was always the steaks that the “Berg” – that was the name of the innkeeper – kept in the cold store and carefully brought to the kitchen according to their degree of ripeness. They were the perfect team.

By the way, this was a time in my youth when vegetarian cooking did not play any role at all. No one had given it any thought then, and there were no people with food intolerances or other “culinary” problems. Sometimes I feel a real longing for that time. There were no hostility at the table, the good food was served and we could enjoy. It was uncomplicated and beautiful.

The steaks from the Ingrid were at least as good as everything I later tried in the starred kitchens of this world. The Ingrid made her roasted onions fresh every day. There we have the first secret:

Fresh and crispy fried onions taste best. You can also keep the onions warm.

Preparation tip from chef Thomas Sixt

To prepare the fried onions you need

  • Frying fat: —————-> Use a refined sunflower oil for frying.
  • Onions: —————–> medium size onions are ideal for onion rings!
  • Flour and paprika: ——> wheat flour or wheat flour as well as peppers sweet as a nut.
  • Salt: ————————> Use unpurified primal salt, which contains 80+ minerals and is healthy.

The onion rings are coated with flour and paprika to give them an initially dusty and later crispy coating. Let’s have a look at some photos to get to the preparation very quickly.

Zwiebelringe Zugabe Mehl und Paprika
Mix the onion, cut or sliced into rings, directly with flour and paprika. Do not water the onions, as this will sweeten them.
Zwiebelringe zum Frittieren vorbereiten
Please mix the flour and paprika just before deep-frying. The rings will then become crispier and do not draw water. So heat the fat beforehand. You can deep-fry in a pot or deep-fryer.
frittierte Röstzwiebeln
Frying is best done at a temperature of 175°C. Pay attention to the colour of the onions and use a deep-frying basket.

The optimum temperature for frying the fried onions is approx. 170°C

Tip from chef Thomas Sixt

2. What do the fried onions go with

I will leave some ideas for the use in your kitchen orchestra 🙂

  • Potato puree: Best sprinkled on top as decoration and flavour component
  • Cheese spaetzle: Fold in the onions and sprinkle over the cheese.
  • Potato cheese: Fold in as decoration and for the taste.
  • Vegan lard: Brings the hearty touch with marjoram.
  • Potato goulasch: Fry the parsley as well, the combination with onions is delicious.
  • Fried dumplings: The onions give variety and a great mouth feel.
  • Veal liver: Gladly sprinkle with the sauce or pimp the side dishes!

3. Recipe fried onions

Röstzwiebeln
Print Recipe
5 from 32 votes
Fried Onions
Cooking idea with many tips, step by step instructions for fried, crispy onion rings cooked, photographed and written down by chef Thomas Sixt
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dishes
Cuisine: Bavarian Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 4
Calories: 406kcal
Author: Thomas Sixt
Ingredients
  • 4-6 pc onions I use medium yellow onions
  • 2-3 tbs flour I use gluten-free flour
  • 1 tbs sweet pepper
  • 1,5 L sun flower oil
  • 1 tsp salt I use primal salt
Instructions
Prepare the onions
  • Peel the onions and cut them into 2 mm thick rings with a chef's knife or plane.
    Zwiebelringe schneiden
  • Prepare the onion slices in a bowl and pick them into individual rings with your hands.
    Zwiebelringe roh
  • Add sifted flour and paprika to the onion rings.
    Zwiebelringe Zugabe Mehl und Paprika
  • Mix the onion rings with flour and paprika.
    Zwiebelringe zum Frittieren vorbereiten
Prepare fried onions
  • Heat the oil to 175°C and put the onion rings coated with flour into the deep-frying basket and shake them out. Then deep-fry in the hot oil.
    Zwiebelringe frittieren
  • Drain the crispy light brown fried onions in a frying basket.
    frittierte Röstzwiebeln
  • Season the crispy onions with salt and serve to taste or use as an ingredient or for decoration as in the contribution.
    Röstzwiebeln
Notes
Tip: For especially fine gourmet roasted onions you can use shallots as a base!
 

4. Calories and nutritional values at a glance

Nutrition Facts
Fried Onions
Amount Per Serving
Calories 406 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Polyunsaturated Fat 7g
Monounsaturated Fat 4g
Cholesterol 9mg3%
Sodium 1344mg58%
Potassium 1035mg30%
Carbohydrates 62g21%
Fiber 9g38%
Sugar 12g13%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

5. More cooking tips from the online cooking school

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!