They’re great as a salad crunch, crushed and added to breading, added to mashed potatoes, or sprinkled over a frittata; your imagination is the limit
French-fried onions are also referred to as “onion straws” or “onion strings.”
They’re not actually French but are cooked the same way French fries are — aka deep fried — and are most commonly produced by the French’s company, to make things even more confusing.
Scandinavian countries use crispy fried onions as a hot-dog garnish, and Indonesia’s bawang goreng (crispy shallot) is a garnish on rice dishes, stews, and soups.
Recipe by Faigy Grossman
I love the savory taste that the mustard adds to these crumbed veggies; a salty spiciness that had me reaching for doubles and triples and… Oops — the bowl was empty!
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