Frazzled Thyme Onions

These simple crispy onions are the ideal topping for a burger or addition to a salad or sandwich. Is this worthy of posting as a recipe? Yes, because they are crispy, sweet and delicious, and the kind of thing you might overlook. It’s the extras like this that can make a sandwich or burger into something really special.

Frazzled Thyme OnionsΒ (dairy-free, egg-free, nut-free, soya-free, sesame-free. gluten-free, vegetarian and vegan)

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  • onions, very finely sliced
  • sunflower oil, to fry
  • thyme
  • salt

– Heat about 2 cm of oil in a saucepan

– Add the onions and fry until turning golden. Be sure to keep a close eye on them as when they go brown it’s only seconds until they’re burnt!

– Remove with a slotted spoon and drain on paper towels.

– Sprinkle with dried thyme and salt whilst still hot.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

18 thoughts on “Frazzled Thyme Onions

  1. mmm, I love onions done like this! There was a burger I used to get (pre-vegan) that was topped with them, it was my favorite simply for those onions. Why did I never think to make them myself?

    Funny thing, I just saw a chocolate cake topped with, would you believe it, frazzled onions! So, I guess, they’re not just for salads and sandwiches πŸ™‚

    1. That’s unbelievable! – onions on choc cake seems like a step too far! But do make them for savoury dishes – I don’t usually like to deep fry but sometimes you just have to πŸ˜‰

    1. I know what you mean – I try to avoid deep frying too. At least these don’t need a proper deep fryer, you can do them in 1-2 cm of oil in a saucepan too! It’s just what to do with all the oil when you’ve finished!!

  2. Lucy, I was very excited when I read your mushroom burger recipe in the Guardian, today I am in the middle of cooking it and find that the Guardian left out the vital 2cm of oil from their printing (I photocopied it). I found your site on line and see that 2cm of oil should have been added whereas they wrote – dryfry the mushrooms. Consequently I have just tried to use my blender but it almost exploded because everything is too dry (and the mushrooms were very difficult to ‘dry fry’ as the recipe said – special dinner tonight including my vegetarian son and family and wanted to surprise him with something new – I have no time to redo it so am going to add a little oil to the blender and see if this does it. I don’t have time to look at your site now but will definitely do so. Thanks, Della

    1. Thanks for your comments and I hope you enjoyed the burgers. I did indeed dry fry my mushrooms and found that with un rinsed beans, the chipotle sauce and the moisture from the veg, I didn’t need to add any more liquid/oil. However, I’m sure frying in a small amount if oil would work fine too, especially if you don’t have a reliable non-stick frying pan. I think the 2cm of oil refer to frying the frazzled onions that go on top.

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