Deep-fried onion garnish (option 2)
4 servings
30 minutes
Fried onion garnish is a refined European way to give onions a crispy golden crust and reveal their sweet flavor. Onion rings coated in airy batter with hints of fresh parsley are fried in boiling oil until appetizingly crispy. This dish has roots in classical cuisine where fried onions were used as an accompaniment to meat dishes, enhancing their aroma. It pairs perfectly with roasted or fried meat and can also serve as a standalone snack. The light carbonation in the batter makes it tender, while a moderate amount of salt brings out the natural flavor of the ingredients. It should be served hot to maintain texture and enjoy the unmatched combination of crispy crust and juicy, flavorful onions.
1
Take two large onions and slice them into rings.
- Onion: 2 pieces
2
Sift the flour with a pinch of salt into a bowl and slowly pour in water, stirring until the dough resembles thick sour cream. Finely chop the parsley and add it to the dough.
- Wheat flour: 4 tablespoons
- Salt: to taste
- Carbonated water: 275 ml
- Parsley: 3 stems
3
Heat the remaining oil in a pan to 180 degrees. Dip the onion rings in the batter and fry them in batches until golden brown. Remove with a slotted spoon and let excess oil drain. Serve hot as a side dish to baked and fried meat.
- Sunflower oil: 200 ml