Onion oil
4 servings
50 minutes
Onion oil is a fragrant oil infused with sweet, caramelized notes of fried onions. This recipe, rooted in Russian cuisine, allows for rich flavor extraction from simple ingredients. Made by slowly frying onions in peanut oil, it acquires a deep, slightly nutty aroma and golden hue. Onion oil is perfect for dressing salads, enhancing the flavor of soups, or sautéing vegetables and meats. In Russian gastronomy, it can be used as a base for traditional dishes, adding a gentle sweetness and richness. Its light caramel note makes it an indispensable ingredient for those who appreciate depth of flavor and simplicity in preparation.
1
Heat the wok on high for about 30 seconds. Add oil and thinly sliced onion. Cook for about 7 minutes, stirring constantly, until the onion turns golden. Reduce the heat to medium and cook, stirring, for another 15 minutes until the onion is light brown.
- Peanut oil: 1.8 glass
- Onion: 450 g
2
Remove from heat and strain through a sieve into a bowl, squeezing the onion to extract any remaining oil. Let the oil cool at room temperature. Then pour into a bottle and seal with a lid.
