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Danish Fried Onions

The key is very thin slicing and dry-dry-DRY!

Take an onion (I used a yellow onion). Slice into rings very thin
(as in rice paper thin). I can only do this using one of those
gadgets that lets you set the thinness. You will end up with a
pile of onion strings.

Take a handful or two, put them on a couple thickness paper towel.
Cover with two more paper towels. Repeat until you have a stack
of paper towels/onions until the onions are gone. Push down on
the stack of paper towels and weight down and leave for a couple
of hours. When you unstack, the onions should feel fairly dry.

Heat up oil. (I just set it on med-high and used about 3 inches
in a very small (2 cup size) sauce pot). These cook very quickly
and go from golden yummy to black yuck in seconds. Watch them at
all times and be ready to scoop them out. Take a handfull of the
onions (too much will cause the oil to boil over...not all the
moisture is gone!) and put it in the oil. As soon as they are
golden, remove to a paper towel for draining. The reason for using
the small pot was that in the larger one it took too long getting
all the onions out before they turned black. Cooking time is
probably a minute or less.

You should end up with these golden onion threads that are crispy
crunchy and melt in your mouth. The hard part is making sure you
don't snack too much on them so that enough is left over for the
meal. I serve them over BBQ new york/fillet mignon steaks.


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