Preparation

Peel the onions and cut them in half, then slice thinly.
Place in a bowl and add the salt and wheat flour with the aid of a sieve to distribute better.
Mix the onion slices well with salt and wheat flour with your hands, making the onion slices separate into strips and completely covered with the flour.
In a thick-bottomed pan, place the sunflower oil and bring it to high heat, allowing the temperature to reach 180ºC to 190ºC.
Test the temperature with some onion slices, the oil should boil vigorously.
Lower the heat to medium and fry 1/3 of the onion at a time to avoid sticking.
Fry each portion for 7 to 8 minutes, stirring constantly, to be evenly browned.
The onion has 89% water in its composition, part of the water will evaporate, and the onion will reduce significantly in size.
Watch out when a portion of the onion strips start to brown, as they go from golden to burnt in a few seconds.
At the end, stir constantly until reaching the desired color and brown evenly.
For them to be very crispy, they should be dark golden in color.
When you reach the desired color, quickly remove from the pan and place on an absorbent paper towel. Repeat the process until the onion is finished.
Makes 80 grams.

Ingredients

  • 3 medium onions
  • 1/2 teaspoon salt
  • 1 tablespoon and a half of flour (sifted)
  • 300 ml of sunflower oil