How long to fry onions in a frying pan (we get a delicious golden onion)

How long to fry the onions until tender?

The frying time of the onion is not long and depends on the purpose for which it is fried (or stewed over low heat), as well as on the size of its cutting. Let's take a closer look at how many minutes to fry the onions until tender:

• How long to fry onions in a frying pan? Fry the onion in a frying pan for an average of 5-7 minutes until it turns golden brown, and it is important to stir it frequently so as not to burn and place it in a well-heated frying pan with sunflower oil.

Having found out how long to fry the onion, we will next consider how to properly fry it until golden crisp so that it turns out tasty and does not burn during frying.

How to fry onions in a frying pan?

• Ingredients: onions – 2 pcs., vegetable oil – 1 tbsp.
• Total prep time: 5 minutes, frying time: 5 minutes.
• Calorie content: 258 calories (per 100 grams of product).
• Cuisine: European. Type of dish: side dish. Number of servings: 2.

One of the key factors affecting the quality of fried onions is their cutting. Onions can be cut into rings, half rings, as well as small pieces (cubes), and the recipe for many culinary dishes usually indicates how best to cut the onion. After peeling and slicing, you can proceed directly to frying the onions. Let's take a step-by-step look at how to deliciously fry onions in a frying pan:

• We peel the onions and cut them into cubes, half rings or rings, depending on the purpose for which we will fry the onions.
• We put the frying pan on high heat and add sunflower (vegetable) or olive oil to it, and wait until it heats up well, but does not start to smoke. On average, add 1-2 tablespoons of oil per 1 onion (depending on the size of the onion).
• Place the prepared onion in the frying pan and distribute it in an even thin layer over its entire surface.
• Stirring constantly, fry the onion on all sides until it turns brown (on average 5-7 minutes), after which you can add salt and remove the pan from the heat. The onions can then be used to prepare other dishes.

Note: when cooking soups, you often need onions that are not very fried and golden, so you can fry them over low heat, covering the pan with a lid, stirring occasionally. This way it will remain white and will be more tender and soft after frying.

In conclusion to the article, it can be noted that knowing how and how long to fry onions until golden brown in a frying pan, you can quickly and tasty cook them at home. We leave our reviews and useful tips on how to fry crispy golden onions in the comments to the article and share it on social networks if it was useful to you.

Chief editor of the site. Cook, technologist, traveler. The article was prepared by one of our authors and was reviewed by the editors. Read more about our team in the section: about the editors.

With champignons

Those who don’t know how to deliciously fry meat in a frying pan with onions and mushrooms should pay attention to the recipe below. To recreate it yourself in your kitchen, you will need:

• 600 g pork tenderloin.
• 2 medium-sized onions.
• 5 large champignons.
• 4 tbsp. l. thick sour cream.
• Salt, spices and refined oil.

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Washed and well-dried meat is cut into medium pieces and fried over maximum heat. After a couple of minutes, cover it with a lid and cook until soft, remembering to reduce the gas. After half an hour, add onion half rings and mushroom slices into a common frying pan. All this is salted, seasoned with spices and flavored with sour cream. Mix everything carefully and simmer on the stove for another five minutes.

Fried crispy onions

This preparation can be made in reserve and stored in the refrigerator, consumed as needed.

Ingredients:

Preparation:

1. The onion needs to be peeled and chopped into small cubes.
2. Place in a container, add salt and cover with a lid.
3. Shake the container until all the pieces are salted. Leave for a few minutes.
4. Open the lid and add a couple of tablespoons of flour to the onion.
5. Cover again and shake to distribute the flour evenly.
6. Pour vegetable oil into a frying pan and fry the onion in small batches until golden brown.
7. To ensure that the onions are fried evenly, it is better to lay them out in one layer and stir constantly.
8. Use a slotted spoon to place the finished onion in a sieve and then onto a paper napkin so that it remains crispy and the excess oil is absorbed into the paper.

Sprinkle prepared onions on sausages, cutlets, vegetables or soups. Store the remaining cooled onions in a closed container and use them when preparing lunches or dinners.

Beef lung goulash

Compound:

• beef lung – 0.4 kg;
• water or broth - 0.25 l;
• garlic – 4 cloves;
• carrots – 100 g;
• onions – 100 g;
• sweet pepper – 0.2 kg;
• tomato paste – 40 ml;
• salt, seasonings - to taste;
• refined vegetable oil – 50 ml.

Cooking method:

• Boil the lung for 1.5 hours. Cool under pressure. Cut into medium sized cubes.
• Remove the seeds from the pepper and cut it into square pieces.
• Peel the carrots and grate coarsely.
• Peel the onion and cut it into quarters and cubes.
• Cut the garlic into small pieces.
• Lightly brown for 5 minutes in vegetable oil. Add vegetables to it. Fry the ingredients together for 5 minutes.
• Add tomato paste, simmer the offal with vegetables for another 5 minutes.
• Salt, season, add water or broth. Simmer for 15-20 minutes, covered, after the liquid boils.

Fried onions with curry

If you cook Indian or Asian cuisine, you can't do without aromatic and crispy onions.

Ingredients:

• onions – 2-3 pcs.;
• salt – 10 g;
• flour – 40 gr.;
• curry – 10 gr.;
• oil.

Preparation:

1. The onion needs to be peeled and chopped into thin half rings. If the onions are large, cut them into quarters and then into thin slices.
2. In a bowl, mix a spoonful of flour, salt and spices. It is better to use ready-made curry seasoning.
3. Pour the mixture over the prepared onion pieces and stir until each piece is evenly coated with flour.
4. Heat the oil in a frying pan and put the onion in it for a few minutes.
5. Stir constantly to ensure the pieces cook evenly.
6. Using a slotted spoon, remove the crispy onion slices and place them on a paper towel.
7. When all the excess fat has been absorbed into the paper and the onion has cooled slightly, add it to the rice or sprinkle it over the chicken.

Such aromatic and crispy onions can be used to stuff pies or pancakes with meat.

How to choose the right bow

All varieties of vegetables are suitable for frying, except for the green feather one: it is consumed fresh and dried for the winter.

Although red turnips are suitable for heat treatment, they quickly become faded, soft, and lose valuable nutritional properties.

Each variety has its own taste characteristics and specific uses:

• white is great for deep frying;
• shallots are stewed, added to sauces, soups;
• The golden onions and the light part of the leek are fried, added to soups, marinades, and stewed.

How to prepare

Choose bulbs that are strong, undeformed, without rot and with a natural color.

Preparing for frying:

1. The turnip is peeled by removing the top 2 layers of scales.
2. The tail is not cut off for convenience, so that you can hold it with your hand when shredding.
3. To get rid of the pungent odor, rinse the knife under cold water or put it in the cold for 7-10 minutes. To avoid tears, breathe through your mouth or wear glasses.

Fried onions in the oven

If you want to prepare an original snack for beer, then the fried onion rings need to be dried in the oven.

Ingredients:

Preparation:

1. Peel the onion and chop into thin rings, trying to keep the thickness the same.
2. In a bowl, mix salt and flour and sprinkle the prepared onion rings with this mixture.
3. Mix well so that all the onion rings are evenly coated with flour.
4. Heat the oil in a frying pan and fry the onion rings until brown in small batches.
5. Remove to a paper towel-lined plate with a slotted spoon to remove excess oil.
6. Place the finished rings, from which the oil has drained, evenly on a baking sheet and place in a preheated oven for a quarter of an hour.

Serve crispy onions as an addition to garlic croutons or as a snack on their own with beer.

It’s not difficult to prepare fried onions like in Finland. At home, it will turn out no less crispy, and the cost will be lower. In addition, you can be sure that there are no harmful additives in your dish. You can use it as an addition to main dishes, for decoration, or simply as chips for beer. Try making crispy onion pieces at home and use according to your taste. Bon appetit!

DELICIOUS ROASTED PORK PIECES WITH ONIONS IN A FRYING PAN

Today I offer you pork fried in a frying pan with onions in cranberry sauce (you can have turkey), for this we will need, of course, the meat itself. Which one - choose for yourself.

Of course, I would like to recommend steamed pork, and not frozen, and parts of the body, for example, the neck, and not the shoulder blade or something else, but we are all people, and our incomes are different. It is so? That's life.

So take the meat you can afford: pork, turkey, chicken. After all, the essence of this recipe is taste, aroma, and unusual sauce.

Ingredients for cooking:

• pork - 900-1000 grams;
• sunflower oil - 60-70 grams;
• onion - 200 grams;
• French mustard 20 -30 grams;
• salt to taste;
• coarsely ground red pepper to taste;
• tomato paste - 10-20 grams;
• cranberry jam - 20 grams;
• greens - a bunch.

How to fry onions

Properly fried onions are tasty on their own, and dishes with their addition become truly nourishing, aromatic and appetizing.

Onions are an indispensable ingredient in many dishes in almost any cuisine in the world. Salads, soups, main courses, appetizers, savory pastries, fillings for pies and pies - the taste of all this will be worse without golden fried onions. At first glance, frying this vegetable is a simple task. In fact, figuring out how to fry onions and learning how to do it is not so easy.

Onion preparation

Solving the question of how to fry onions requires choosing them, as well as cutting them. To sauté onions, you can choose almost any variety, although it's best to avoid red ones. In this case, the taste will not deteriorate, but its appearance will be bad - the onion simply loses its beautiful red color, it will get a fairly light shade. But before you start frying the onion, you need to peel it and chop it.

When peeling the onion, remove the peel, 2 layers, cut off the bottom. It is advisable to cut off the tail at the end, because the slippery onion is very difficult to hold. Cut the onion into thin half rings, or even small pieces. If the vegetable will be used for some kind of dressing, the size and shape of the cut is not particularly important, so it all depends on your desires.

We fry correctly

So, the onion has been selected, peeled and chopped - let's start frying. Any frying pan will do, but a good cast iron pan or one with a non-stick coating will make frying easier.

It’s even more convenient to use a multicooker. Select the mode either “Frying” or “Stewing” when you need a lower temperature. It's great if you can manually adjust the temperature.

Golden and fragrant

Let's consider the classic frying scheme, when we need tasty and aromatic onions with a beautiful golden color:

• put the frying pan on the fire and pour in vegetable oil so that it barely covers the bottom;
• set the heat to medium and add chopped onion;
• as soon as the pieces become transparent, start stirring as needed;
• When the onion is almost ready, add salt and turn off the heat;
• cover with a lid and let sit for 1 minute.

All this will take about 10 minutes. If there is a lot of onion, then it is better to divide it into 2 portions - the layer in the pan should not be more than 1 cm, otherwise the onion will become too soft.

At the end, along with salt, you can add a little spice for piquancy. This method can be used when onions are needed as an ingredient for salads or as a dressing for soups and borscht. Mashed potatoes, potato pancakes, dumplings with this additive will also turn out much tastier.

Crispy or deep fried

If you need crispy fried onions (usually large pieces and rings are prepared this way), then the technology is slightly different. First, heat a deep frying pan, add enough oil so that the onion “floats” in it, and heat it up. We send the chopped vegetable there, fry for a short time over high heat - literally 4-5 minutes.

We take out the onion rings immediately - otherwise they will burn. And place it on a paper napkin to remove excess fat. If necessary, sprinkle a little finely ground salt. You can also fry onion rings in batter.

Transparent and soft

To make the onion tender, with a delicate taste, it needs to be fried until transparent. The easiest way is to salt the contents of the frying pan first - you won’t get a golden crust, the onion will immediately release juice and become soft. This technique is used when cooking pureed soups, stewing vegetables, etc.

You can just sauté the onion, but then you won’t get that unique fried flavor.

Passerovka

Sauteed onions are most often used for baby food and dietary. Sauté properly over low heat, under a half-closed lid, stirring occasionally. You can add salt both at the end and in the middle of the process. Here is more information https://na-vilke.ru/passerovanie.html about sautéing products.

With potatoes

This option will certainly come in handy for thrifty housewives who want to fry meat and onions in a frying pan so that they do not need to additionally prepare a side dish. To feed your family such a delicious and satisfying dinner, you will need:

• 300 g fatty pork.
• 800 g potatoes.
• 3 medium sized onions.
• 3 cloves of garlic.
• Salt, fresh herbs, aromatic spices and vegetable oil.

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The washed meat is cut into cubes and fried in a greased frying pan. When it is browned, it is supplemented with shredded potatoes. Cover the whole thing with a lid and cook over moderate heat. After about five minutes, the contents of the frying pan are salted, seasoned with spices and mixed with chopped onions. The meat and potatoes are brought to full readiness, not forgetting to season with garlic and sprinkle with herbs at the end.

Onions and more

Often you need to fry onions not separately, but together with some other products. A lot of questions immediately arise here, for example, what to add first and how much to fry later. Let's look at the most popular combinations.

Frying onions and carrots

Roasting or frying onions and carrots is also used in many dishes, especially in the first ones. And there are many cooking options - here every housewife chooses the one that suits her. I like both vegetables to be roasted approximately equally - until lightly golden and soft. So I do the frying like this:

1. Fry the diced onion over medium heat with enough oil until the color begins to change;
2. I add finely grated carrots and, stirring occasionally, bring it to the desired state.

If you send everything at the same time, then either the onions will not become crispy, or the carrots will brown too much. You can put everything in at once, only if the pieces are not cut too finely.

Onions and potatoes

Fried potatoes with onions are incredibly delicious! During cooking, onions should be added when the dish is almost ready - 5 minutes before the end. If you like a pronounced crispy taste, then add onion cubes or half rings immediately after the first stirring.

Under no circumstances put everything in at the same time - the onions will definitely burn and the dish will spoil.

Fried mushrooms

In this union, it is important to consider what kind of mushrooms you will cook. Champignons, oyster mushrooms, russula can be added to the frying pan along with onions - all ingredients cook very quickly. Or add onions as soon as the mushrooms begin to release juice - this is how, for example, champignons with cream are prepared. The main thing is not to be overzealous with the quantity - if the layer of food in the pan is very large, you will end up with a stew. The heat should be medium, add salt at the end.

It is better to start frying porcini mushrooms, chanterelles, honey mushrooms and other forest mushrooms without onions. And after 10 minutes you can add chopped vegetables.

How to serve?

Preparation is important, but who said that presentation does not play a role in the taste of the dish? How he plays! It’s not for nothing that you and I dirty 2 frying pans. You can take advantage of this fact and turn a simple dish into a gastronomic masterpiece. Here are some options:

1. Just mix the onions and potatoes together. Why not? This is the classic idea. In this case, it is better not to add spices or vegetables to the onion in advance, otherwise it will not look very good.
2. Place the potatoes on a large platter and evenly distribute the onions around them. A wonderful sight! And even if someone doesn’t eat onions, they will undoubtedly appreciate the aroma and appearance.
3. If you place the potatoes on small plates, that is, for each eater, then you can put the potatoes, and a little fried onion next to or on top. It looks quite elegant and allows, again, only those people who want to eat onions.

Let's fry the lungs deliciously... (little secret)


I want to share with you a recipe for fried lung... maybe not everyone will understand me, but maybe someone will like it and find it useful...

I haven’t cooked this dish for several years, but then my husband asked - I was surprised, BUT what can’t you do if you are REALLY asked...

And the most interesting thing is that you don’t need to boil it before frying...

So... we take fresh (light) beef lung, bring it home, wash it and cut off the seals of the veterinary service (the purple ones)... cut it into strips, and put these stripes into squares and cut pieces into a frying pan with already heated oil, fry for a few minutes... Then add a little water and leave on low heat... meanwhile, in another frying pan (if you want, you can do it in advance) fry the onions + carrots...
we combine everything together, add more water - so that the water covers the lung, boils, and then - SECRET - you need to add half a teaspoon of soda - it will soften the lung, and it will become very tender and soft (there is no need to be afraid of foam, this is how it should be) ... . Next, add salt and pepper, add a few tablespoons of mayonnaise, turn down the heat and leave for another 15 minutes, let it simmer... Before serving, you can sprinkle with herbs (I didn’t have any)... That’s all - bon appetit. I hope you will enjoy …