Just last week, Ina Garten voiced her affinity for a crispy allium when she shared her go-to Super Bowl snack, a creamy dip chock-full of pan-fried onions. Her recipe calls for an onion on the gooier side, but what if you like yours a bit crispier? You know what I’m talking about: those flaky, crunchy fried onions you can sprinkle on top of mac ‘n cheese or a salad or into a sandwich for a bit of salty texture.
Conventional wisdom would have you slice the onions—or any allium for that matter—paper thin then fry them in hot, hot oil until golden brown, then strain away the oil and leave your alliums to dry on a paper towel. But when have we ever been ones for convention? Plus, pan frying invites all sorts of opportunities for burning, leaving you with brown and bitter shards.
Well, thanks to the team at Cook’s Illustrated, it seems there’s an easier, more consistent approach and all you need is a microwave. For guaranteed success when crisping onions, shallots, leeks or garlic, they recommend turning to the electric hot box. The method requires less stirring and less guesswork, plus all you need is a bowl and bit of oil. They provide directions for shallots, garlic, and leeks:
Seems easy enough. We tested out the approach with some shallots and found success. I'd recommend microwaving in two minute increments so as not to burn the alliums or testing out a small sample size at different times to better understand the strength of your microwave. Either way, anything to bring me closer to a crispy onion has my vote. All this talk has me dreaming up burgers and soups with a crunchy onion garnish...
How do you prefer your crispy alliums? Tell us your favorite recipe in the comments below.