Onion oil

[Anonymous No.20516197]

Lads, I have an innovation. Once every couple weeks, fry a pot full of onions in whatever grease you use. You get two things: crispy onions to top food, but most importantly you get onion seasoned oil.
It's an instant way to add the delicious taste of well fried onions to any dish. Cook a burger in it, toss a spoon of it in your ramen, grilled cheese is improved immeasurably. You'll wonder why you ever used plain oil again.

[Anonymous No.20516199]

Just thinly slice a few onions, heat the oil to a low fry, enough to have them just bubble gently, then poke them around for fifteen to twenty minutes. It takes a little while, you'll know they're done when they're browned and firm enough that the mass of onion strands can stand proud of the oil surface. Drain them on a paper towel and add some salt, let the oil cool and store it in a clean jar.

[Anonymous No.20516205]

>>20516197
Smart

[Anonymous No.20516227]

oil made from aromatics is nothing new. you can even buy the stuff.

[Anonymous No.20516237]

>>20516197
Chinese use scallion oil, same concept

[Anonymous No.20516245]

>>20516227
Once again the Malays know what's up when it comes to food.
>Companion of indulgence
Delightfully decadent.

[Anonymous No.20516262]

>>20516197
The grilled cheese idea sounds great.
How do you make the onions crispy without battering them? Don't they just soften in the oil?

[Anonymous No.20516269]

>>20516262
As long as you don't overcrowd the pot and keep the oil hot, so they don't just turn into caramelised onions, they eventually crisp up on their own. It seems like nothing is happening for ages, then in the last couple of minutes the colour and texture changes, you have to pay attention to catch them before they burn. I avoid adding salt until they're done because it seems to make them less crisp.
https://www.youtube.com/watch?v=hzcqy67rNBI

[Anonymous No.20516271]

>>20516262
Do you understand how water works?

[Anonymous No.20516347]

>>20516262
Me use dry onion.

[Anonymous No.20516380]

>>20516237
Scallion oil is absolutely based, I made it for the first time last week (scallions and shallots), and it's absolutely delicious

[Anonymous No.20516686]

I know how to add the delicious taste of well fried onions to any dish. It's called FRIED ONIONS

[Anonymous No.20516738]

>>20516197
fuckin comfy fren
what kind of base oil are you using

[Anonymous No.20516742]

>>20516197
holy fuck Marie has returned

[Anonymous No.20516744]

Remember, it's the Oil that gives it the taste

[Anonymous No.20516751]

i miss her every day bros

[Anonymous No.20517371]

>>20516738
Just vegetable oil like rapeseed usually. If I have lard or tallow that works too, but I find it's a little more convenient to store and use oil that's liquid at room temperature.

[Anonymous No.20518937]

I refuse to use any vegetable oil so would this work with olive? This is really intriguing and sounds like something I wouldn't mind bulking and jarring

[Anonymous No.20518949]

>>20516197
>onion oil, it’s magic, you know
>never believe it’s not so

[Anonymous No.20519293]

I prefer shallot oil.

[Anonymous No.20519341]

>>20516197
I got botulism from this

[Anonymous No.20519472]

>the flavor is in the oil
Mary pls go

[Anonymous No.20519587]

>>20518937
I think that would be fine, you don't need to get it too hot.