Crispy Fried Onions Recipe (Birista)

5 from 1 vote

Crispy Fried Onions Recipe (Birista)

Learn how to make crispy fried onions, also called birista, by deep frying and in the air fryer. Whether you're topping a green bean casserole or biryani, garnishing a soup or salad, or enhancing the flavor of a curry, fried onions add a depth and crunch that can elevate any dish.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American, Indian

Keyword: birista, fried onions

Diet: Dairy-free, Gluten-free

Method: Air Fryer, Stovetop

Servings:

Author: Meeta Arora

Ingredients

1 pound Onions see notes
3 cup Oil for frying

Instructions

Peel the onions and then thinly slice them. Slice evenly so they fry well. Separate the onions layers after slicing. This is important.
In a large pot or pan, heat the oil on a medium-high flame to a temperature of 375F (190C). Once hot, change the heat to medium. Then add the sliced onions and fry until they are golden brown and crispy. Stir frequently to make sure they're frying evenly.
When golden brown, remove the onions from the oil using a slotted spoon. Don't wait for them to darken in color as there will be some residual cooking even after you take them out of the oil.
Place them on a plate or baking tray lined with a paper towel to absorb any excess oil. You can dap them with a paper towel is you like to reduce oil.
Ensure to cool the onions completely before storing them.
For air fryer crispy onions: preheat the Air fryer to 400ºF. Add the sliced onions, and spray a little oil. Toss the onions so they coat with the oil. Air fry at 320F for 12-17 minutes, tossing every 5 minutes to make sure they brown evenly.

Video

Notes

Which onions? You can use any onion you prefer—white, yellow, red, sweet, or shallots.

Slice the onions: I usually use a sharp knife. But you can also use a mandolin or the slicer disk on your food processor to create even-sized pieces. This helps them cook evenly, so they all end up crispy.

Make ahead/Store: These crispy fried onions can be made in advance and stored in an airtight container for 3-4 days at room temperature. They can be stored in the refrigerator for up to a week. When using them, I suggest re-crisping them in the oven or air fryer for just a few minutes.

Avoid overcrowding: Don't simultaneously put too many onion slices in the pan. Cook them in small batches, so they have enough space to get crispy all over. Crowded onions might end up soggy instead of crispy.

Nutrition