Fried onions are a must in more than one dish. Culinary experts put it on a par with salt and sugar – the main flavor enhancers. Therefore, everyone should learn how to fry it correctly.
You can fry any onion except red – it is considered exclusively salad and is used only raw or at most when baked, and even then at the very end.
Peel the onion and cut it into rings, half rings, feathers, cubes, pieces, depending on the requirements for the dish. If you temporarily leave the tail on the onion, it will be easier to cut it into rings, holding the tail on a cutting board.
Fry the onions in vegetable oil. Before pouring the onion into the pan, the oil should be hot to prevent sticking and burning to the bottom of the pan. Stir the onion with a wooden spatula. When the onion becomes translucent, you need to salt it, and then fry until that golden brown color. If you add a piece of butter at the end of frying, the onion will have a special taste and aroma.