|per 100 g||Total Recipe|
|Gross weight||100 g||900 g|
|Energy||1344 kJ / 322 kcal||12093 kJ / 2892 kcal|
|Sat. fat||4 g||31 g|
|Unsat. fat||16 g||137 g|
|Fibre||2 g||11 g|
|Salt||3 mg||24 mg|
600 gRed Onion
326 mlSunflower oil
900 gTotal recipe weight
Peel and halve the Onions.
Cut the onions into thin slices. (If the onions are big, quarter them first)
Put the oil in the pan and place on a medium to high heat. (a small pan is better as it will allow the oil to cover the onions during frying)
Test the oil with a bit of onion. if it fries vigourously, the oil is hot enough.
Carefully add all the onions in batches to the oil. ( the first load you drop in will react strongly)
Fry the onions until brown and fragrant, stirring regularly using the draining spoon.
When the oinions are brown, scoop them from the oil using the draining spoon and place then on a plate with some kitchentowel to cool and degrease.
These onions are great for making biryani or as a condiment for sandwiches or burgers.