Fried Onions

Fried onions are a staple ingredient in many Persian dishes, including khoresht (stew), ash (soup) and zereshk polo.  It’s easy to make ahead of time – I like to double the recipe and store extras in an airtight container in the freezer.  Lasts for months and you’ll always have the ingredient on-hand.

  • One large onion, sliced
  • 3-4 Tablespoons vegetable oil
  • salt and pepper, to taste

Add sliced onions and oil to a medium size frying pan.  Add salt and pepper.  Sautee on medium-high heat until onions are softened and become golden brown.  Allow to cool before transferring to airtight container.  Store in the freezer for up to 6 months.

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One thought on “Fried Onions

  1. MiracleMommy says:

    Ohhh, great idea, I never thought about freezing them! I make sooo many recipes, both Iraqi and American that use fried onions, especially Shorbet Addas (red lentil soup). During Ramadan I make shorbet addas almost every day and always do the onions fresh each time, unless I just get too busy or make a different recipe. I think I’ll get started making lots of them soon and putting in the freezer, thanks!

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