FRYING ONIONS

Frying onions are simply smaller versions of onions and red onions. They have a milder flavor and – because of their size – are perfect cooked whole in a pan or casserole.  

Keep in mind

These attractive mini onions (like pearl onions) take a lot of patience when it comes to peeling them. But the result is whole, sweet, delicious little onions in your dish.

They come in red too.

How to cook frying onions

Tip: Put small onions in warm water for about 30 minutes and they’ll be easier to peel.

Their name shows what they’re good for: Peel and fry slowly in butter. A bit of brown sugar and a clove of garlic will take the flavor up a notch.

If you fry them to a beautiful dark brown, and add a tablespoon of vinegar, you’ll get glazed onions.

Some people boil their onions for a bit before frying. Others recommend adding water or a good stock towards the end of the cooking time.

You’ll find more about the art of frying frying onions under cooking onions.

The classic

Glazed frying onion with meat or game.