Crispy onions are made by patiently frying thin, evenly cut onions in oil and removing them as soon as they turn light golden. They continue to darken from their own heat after they leave the oil. Onions left in the oil until dark brown will taste bitter. Starting them in cold oil is the most reliable way to fry every slice at the same rate.
Even slicing is the first requirement for crispness. Cut the onion into half-moons 2–3 millimeters thick, keeping the slices as even as possible. A mandoline makes this easier, but always use its hand guard to protect your fingers. Thick and thin slices fry at different rates in the same oil: the thin ones may burn while the thick ones are still soft. Separate the onion rings by hand, then pat them lightly dry with paper towels before adding them to the oil.
Starting the onions in cold oil is the most reliable method. Put the sliced onions in a pot and add enough cold oil to cover them. Turn the burner to medium. As the oil heats, the onions release their moisture, bubble, and soften, then gradually begin to brown. Stir them occasionally so the pieces at the edges and bottom fry evenly. Depending on the amount of onion, this takes 15–25 minutes, and all the slices brown at about the same time.
The most critical moment is when to remove the onions. Use a wire skimmer to lift them from the oil when they turn light golden and the bubbling has noticeably subsided. Less bubbling indicates that the onions have released their moisture and are now frying. After this point, their color darkens very quickly. Once out of the oil, the onions darken by another 1 or 2 shades from their own heat; onions that look the right color in the pot may look too dark on the plate. Dark brown onions taste bitter. Even after you remove the pot from the heat, the hot oil continues cooking the onions, so do not leave them in the pot.
Once removed from the oil, spread the onions in a thin layer on a wide tray lined with paper towels or on a wire rack. Piled-up onions soften in their own steam. They crisp as they cool. Sprinkle on the salt at this stage, while the onions are still hot. Tossing the onions with a thin coating of cornstarch or flour before frying increases crispness and promotes more even color. In that case, fry them in hot oil at 160–170°C / 320–340°F; the frying time will be shorter.
Crispy onions are used on rice, soups, Turkish dumplings, and salads. Once completely cool, store them in an airtight jar; they stay crisp for a few days. If they absorb moisture and soften, heat them in the oven for a few minutes to crisp them up again. Strain the onion-scented oil left after frying and use it in other dishes; store this oil in the refrigerator and use it soon. Wash the pot and wire skimmer after the oil has cooled completely. Sprinkle the fried onions over rice just before serving; onions added too early soften from the steam.
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Yağdan çıktıktan sonra da koyulaşmaya devam ediyor, o yüzden açık altın renkte almak gerekiyormuş. Ben tam istediğim renkte alıp sonra koyu bulduğuma yanıyordum.