How to Make Perfect Golden & Crispy Onions (Food Tip)

Golden, crispy onions add rich flavor and texture to many dishes. Follow these essential tips to achieve perfectly fried onions every time:

Key Steps for Crispy Onions

• Slice the onions medium or thin for even frying.
• Always cut onions on a dry surface and keep them on a dry plate. Dry onions brown faster and turn crisp more easily.
• Onions become extra crispy in ghee, but regular cooking oil also works well.
• Preheat the ghee or oil properly before adding onions. Cold oil increases frying time and affects crispness.
• Use enough fat so the onions can fry evenly. For two medium onions, 4-5 tablespoon of ghee or oil is sufficient.
• Once onions are mixed into the hot oil, add ½ teaspoon salt for two medium onions.
  Salt helps onions brown faster by releasing moisture. You can adjust the salt afterwards according to your taste.
• Start frying on high heat to initiate browning.
  When onions start to change color, reduce the heat and fry slowly until they turn golden brown.
• This heat control is important at first; with practice, it becomes intuitive.
• Once golden brown, remove onions onto a kitchen towel, not directly into a bowl.
  Excess oil prevents crispiness and makes onions soft.
• If possible, place the onions under a fan or in open air to help them dry further.
• If onions are still not fully crispy, microwave for 10–15 seconds to remove remaining moisture.

Why it works: Salt draws moisture out, helping onions caramelize instead of fry unevenly.

Pro Tip

• Proper moisture control and oil temperature are the real secrets behind perfectly crispy onions.
• For gravies, stop at golden brown
• For biryani/nihari garnish, go deep brown but not black