Of course you can buy fried onions and garlic. But by baking crispy onions and garlic yourself, you know for sure what is in your food. They are also so much tastier if they are not hidden under a thick layer of wheat flour.

crispy onions and fragrant garlic

What can you use the crispy onions and garlic for?

Crispy fried onions and garlic give an indispensable extra taste and texture dimension to a dish. I roll them in my summer rolls with Vietnamese herbs, sweet and sour raw vegetables and rice noodles. I sprinkle them on my salads, roasted tomatoes and grilled aubergines. And the Vietnamese tamarind-pineapple soup really can’t do without crispy garlic.

The oil that you have left over can be used for stir-frying. You can also make cumin oil out of it (to be found in the recipe) for the tamarind-pineapple soup. Or add chili flakes, star anise, Sichuan pepper and cinnamon to the sifted hot oil for a fragrant chili oil. Oh, the possibilities are limitless!

“Use the fragrant, flavourful oil that you keep in dressings, as a stir-fry oil, as a basis for a chili oil and for countless other applications!”

crispy onions and fragrant garlic

Hard to make?

Not that hard. You need to have patience and keep attention. And don’t make the same mistakes as I did…

The last time I baked onions was over two years ago in my restaurant. My first attempt after two years ended in blackened onions. Forgot that I had to get them out of the oil before the onions were golden brown.

The second attempt turned into weak, greasy shallots. Forgotten to dab the shallots dry after I had removed them from the oil.

It’s also important not to fry too much garlic and shallots at the same time.

Print

Bake crispy onions and garlic

Zelf krokante uitjes en knoflook krokant is niet moeilijk. De uitjes en knoflook zijn in goed afgesloten potjes zeker 1 week houdbaar.

Of course you can buy fried onions and garlic. But by baking crispy onions and garlic yourself, you know for sure what is in your food. They are also so much tastier if they are not hidden under a thick layer of wheat flour.

  • Author: Kamwoj
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Category: Side dish
  • Method: Deep-frying
  • Cuisine: Asian
Scale

Ingredients

  • 110 g oil, not extra virgin
  • 2 medium shallots, peeled and cut into thin strips
  • 35 g garlic, about 10 toes finely chopped

Extra requirements:

  • Small pan
  • Bamboo sticks or small heat-resistant spoon
  • Heat-resistant bowl
  • Heat-resistant strainer that fits in the bowl
  • Flat plate with kitchen paper on it
  • Extra kitchen paper

Instructions

Garlic:

  1. Put the oil and garlic in the pan. Heat the cold oil and garlic together in the pan. Keep the heat low or medium high. Stir regularly. Scrape the garlic that sticks to the edge of the pan back into the pan.
  2. After a few minutes, the garlic is slightly coloured but not yet golden brown (see photo). This is the time to empty the pan and sift out the garlic. Try to get everything out of the pan. The garlic continues to cook and quickly turns golden brown.
  3. Spread the garlic in a thin layer over the plate with kitchen paper. Dab dry with another sheet of kitchen paper. Allow the garlic to cool. Continue with the shallots.

Shallots:

  1. First check for leftovers of garlic left in the pan. Wipe it out before pouring the hot oil back into the pan.
  2. Warm the oil on medium high heat. Now you first have to heat up the oil without the shallot in it. Check the temperature of the oil by putting a small piece of shallot in the oil. If the shallot comes to the surface immediately, the temperature is high enough.
  3. Bake the shallot, while stirring, in two portions to prevent a rapid drop in the oil temperature. Stir the strips loose while baking.
  4. If the first half of the onions are almost golden brown with here and there still white shallots, remove the pan from the heat and strain.
  5. Place the shallots on a sheet of kitchen paper and dab them dry while they are still warm and soft.
  6. Make the pan crumb-free with a paper towel and carefully pour the oil back into the pan.
  7. Repeat the procedure with the second half of the shallots.

Notes

Store the cooled onions and garlic in well-sealed jars outside the refrigerator.

Keywords: side dish, onion, garlic, frying, crispy

 

 

 

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