The more oil, the crispier the onions – you will drain off any excess.
- 2 onions peeled and sliced thinly and evenly
- 150-300 ml sunflower oil
- Using a very large pan (or in two batches), heat oil. When hot, add onions and cook over medium heat. Stir occasionally. When onions turn golden to mahogany in colour, remove with slotted spoon and drain. You can use the leftover onion-flavoured oil in another recipe!
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