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Simple Joyful Food

small ideas that add joy to life

salads

Make your own French fried onions and keep them on hand

November 12, 2014 6 Comments

Is anyone interested in a heaping helping of palm oil, dextrose, TBHQ, Citric Acid and Propylene Glycol with side of onions, salt, and wheat? Anyone?  Anyone?

Me neither.

I know, I know, it is super easy to stock up your pantry with a tub or two of store-bought French fried onions, yet you really don’t need to.  You see, it only takes a few minutes to make your own and then you can skip all the nasty stuff.

Any onions will do but I am partial to shallots.  Shallots are my go-to for everything wonderful.  They have a nuttiness and savory depth that is hard to beat.

In most places nowadays you can buy them in bulk and the price has come down considerably.

First, remove the skin and slice the onion super-duper oniony thin.

Make your own french friend onions with shallots - prepping (c)nwafoodie
Heat a skillet on medium-high heat and add a thin layer of your favorite cooking oil.
Extra virgin olive is totally appropriate since we won’t get the heat too high or keep it on the burner very long.
My personal favorite go-to for these French fried shallots is macadamia nut oil. It is light tasting and handles heat quite nicely.
Make your own french friend onions with shallots - in a skillet (c)nwafoodie
Use your spatula to coat the onions with the oil and add salt, pepper, and garlic to your liking.  This step can be done ahead of time in a mixing bowl but why dirty up another dish?
Give it a few minutes until the onions start to brown and then remove them from the heat and place them on a paper towel.
This will allow it to slowly stop the cooking and caramelizing process and remove some of the excess oil.
Make your own french friend onions with shallots - resting (c)nwafoodie

Go on, taste it.

Take a nibble.

Surprisingly delicious, yes?

Now you are ready to use as a garnish to casseroles, salads, avocados, potatoes, you name it.  Make a large batch a few days before Thanksgiving and store it in the refrigerator until your ready.

Your green bean casserole will thank you.

Yes, I told you it is easy.

Minus the junk in the store-bought brand.

Happy garnishing,

Eat well, my friends. Eat well.

Lyndi

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Make French Onion Soup and awaken your senses. Pan roasted sweet onions with balsamic. How does a fried green tomato caprese salad sound right about now?

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Recipe Rating




  1. Debbie Arnold says

    November 16, 2014 at 10:47 pm

    I'm one of those….I love onions. I particularly loved them caramelized. I want them on my burgers, on my steaks….and on my salads. xoxoxo

    Reply
    • lyndi says

      November 17, 2014 at 2:53 am

      Next time you are in Bentonville, go to the PressRoom off the square and get their grilled cheese with caramelized onions. It will blow your socks off!

      Reply
  2. Jamie says

    November 17, 2014 at 3:06 am

    How long do they last? I'm assuming they need to be refrigerated?

    Reply
    • lyndi says

      November 18, 2014 at 3:11 am

      Yes, these will need to go in to the refrigerator once cooled down. They will easily last a week there, however if you do start to snacking on them, they will only last a few minutes. 🙂

      Reply
  3. Talya Tate Boerner says

    November 23, 2014 at 1:06 pm

    Great idea!!

    Reply
    • lyndi says

      November 23, 2014 at 3:43 pm

      Thanks Tayla, I could eat a whole plate of these!

      Reply

My name is Lyndi Fultz, and I live in the beautiful Ozark Mountains, which span Northwest Arkansas and Southwest Missouri.

I like to share small ideas for living simply and eating happily.

You will find that I talk a lot about food because we all need to eat. Why not add little bits of food joy where possible?

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“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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